POTATO-TOPPED GROUND BEEF SKILLET
Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan., In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly., Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 313 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 459mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
HAMBURGER, CORN & POTATO CASSEROLE
Steps:
- Brown ground beef, adding Worcestershire sauce to taste. Drain and place in bottom of a 2 qt casserole dish.
- While meat is cooking, peel potatoes, cut into small pieces and boil till soft. Drain potatoes; add butter, sour cream and cream cheese. Mash well, okay if lumpy.
- Pour can of drained corn over top of meat, spread evenly. Pour can of tomato soup over corn, spread evenly. Top soup with potatoes, spread evenly. Top potatoes with cheddar cheese, spread evenly.
- Cover and bake at 350 degrees F for 1 hour or until cheese is bubbly and golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GROUND BEEF- AND CORN-TOPPED POTATO SKINS
Super spuds! Stuffed with meat and lots more, these potatoes are a meal in themselves.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Pierce potatoes with fork; place on microwavable paper towel in microwave oven. Microwave on High 8 to 10 minutes, turning after 4 to 5 minutes, until tender. Let stand about 5 minutes until cool enough to handle.
- Cut potatoes in half lengthwise. Scoop out about 2 tablespoons of pulp from center of each half; place in medium bowl. Reserve potato shells. Mash potato pulp with fork. Stir in sour cream; set aside.
- Meanwhile, in 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in corn, tomato sauce, onions and tomato. Cook 3 to 4 minutes, stirring occasionally, until hot and bubbly.
- Spoon beef mixture into potato shells. Top each with about 1/4 cup potato and sour cream mixture. Place on microwavable platter. Microwave uncovered on High 4 to 6 minutes or until thoroughly heated. Serve immediately. Top with chives.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 45 mg, Fat 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 1/2 g
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