Ingredients
Scale
- 2 lbs ground beef
- 6 large russet potatoes
- 2 cups shredded cheddar cheese
- 1 large yellow onion
- 1 packet taco seasoning
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F. Wash and slice the potatoes into 1/4-inch thick rounds.
- In a large skillet over medium-high heat, heat the olive oil and add the ground beef and diced onion. Cook until browned, then stir in the taco seasoning.
- In a bowl, combine the cream of mushroom soup and sour cream until smooth.
- Grease a 9×13 inch baking dish and layer half of the potato slices at the bottom, followed by half of the beef mixture and half of the creamy sauce. Repeat layers.
- Top with shredded cheddar cheese, cover with foil, and bake for 35 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (about 350g)
- Calories: 490
- Sugar: 3g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 80mg