Ingredients:
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon smoked paprika
1 can (10.5 oz) cream of mushroom soup
½ cup milk
4 cups baby potatoes, halved
2 cups shredded cheddar cheese
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)
Directions:
I. Preheat your oven to 375°F (190°C).
II. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
III. Add the ground beef to the skillet, seasoning with salt, pepper, and smoked paprika. Cook until the beef is browned and cooked through, breaking it up with a spatula as it cooks.
IV. Stir in the cream of mushroom soup and milk, mixing until well combined. Remove from heat.
V. In a large baking dish, arrange the halved baby potatoes in an even layer. Pour the beef mixture over the potatoes, spreading it evenly.
VI. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the potatoes are tender.
VII. Remove the foil and sprinkle the shredded cheddar cheese over the casserole. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
VIII. Garnish with fresh parsley and serve hot. Enjoy your deliciously rustic campfire meal!
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Kcal: 600 kcal per serving
Servings: 6
