This is a simple, but tasty meal that works great for those nights when you don't really feel like cooking but know you have to. It comes from Grandma's Touch cookbook. I jazz it up a wee bit with the cajun spice, can of diced green chili's and sometimes a chopped jalapeno. Those are optional items and can be left out if preferred. I usually serve it with a green salad and some steamed broccoli. (** I use recipe #14372 cajun spice)

Ingredients

4 serv.

frozen hash brown potatoes↗2 cups
egg↗1
sour cream↗1 tablespoon
lean ground beef↗1 lb
cajun spices (optional)1 tablespoon
onion, chopped↗1⁄2 cup
celery, chopped↗1⁄4 cup
condensed cream of mushroom & garlic soup1 cup
sour cream↗1⁄4 cup
salt↗1⁄4 teaspoon
pepper↗1⁄4 - 1⁄2 teaspoon
diced green chilies (optional)1 (4 ounce) can
jalapeno, seeded and finely chopped (optional)↗1
cheddar cheese, grated↗1 cup

Step-by-step instructions

1
Combine the egg, potatoes and sour cream. Press into a greased 8 inch pie plate. Bake at 350°F for 15 minutes.
2
In a large skillet, brown the beef . Add the optional cajun spice when cooked about half way. Continue to brown beef until it's just finished cooking and drain off excess fat.
3
Add the onion and celery to the meat and saute until the onions are transparent. Remove from heat.
4
Add the soup, sour cream, salt & pepper. (This is when to add the optional tin of green chili's and jalapeno as well. Depending on our company, I sometimes leave out the jalapeno but do add the tin of diced chili's). Mix well.
5
Spread beef mixture into hash brown shell and top with grated cheese.
6
Bake at 350°F for 30 minutes.
7
Let sit for 5 minutes after removing from oven before serving.

Source: food.com

Original recipe ↗

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