Creamy Beef And Potatoes

Creamy Beef And Potatoes

Serves 6


2 tablespoons vegetable oil
6 cups cubed potatoes (about 2½ to 3 pounds)
1½ pounds 90% lean ground beef
2 (10¾ ounce) cans condensed cream of mushroom soup
1 cup milk
1 (16 ounce) can cream-style corn
4 tablespoons Olde Westport Cattlemen’s Choice Beef Sauce Spice Blend®
3 cups (12 ounces) shredded Colby-Monterey Jack cheese, (or cheese of choice)


Heat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Add cubed potatoes, cook 6 to 8 minute (will finish cooking in oven). Spoon potatoes over bottom of a 9×13 inch baking dish. In same skillet, cook beef over medium heat until no longer pink, breaking into crumbles, about 6 minutes, drain. Add soup, milk, corn, and Olde Westport Cattlemen’s Choice Beef Sauce Spice Blend®, stir, cook 5 minutes. Spoon beef mixture over top of potatoes, sprinkle with cheese. Bake 30 minutes in oven or until cheese is melted, let sit 5 minutes to firm up before serving.