Ingredients
4 cups frozen O’Brien potatoes1 tablespoon water1 pound ground beef1/2 teaspoon salt1/4 teaspoon pepper2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2/3 cup 2% milk2 cups shredded Colby-Monterey Jack cheese
Preparation
Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice.
Meanwhile, in a Dutch oven, cook beef, breaking into crumbles, over medium heat until no longer pink, 6-8 minutes; drain. Stir in salt and pepper. In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes. Sprinkle with cheese. Reduce heat to low; cook, covered, until cheese is melted.
