This is a fast and easy recipe designed for the cook on the go with a hungry family!
1 ½ Lbs lean ground beef
¾ Cup chopped green sweet pepper (1 medium)
½ Cup chopped onion (1 medium)
2 cloves garlic, minced
1 can (14 1/2 Oz) diced tomatoes, un-drained
1 can tomato paste (6 Oz)
1 can (10 3.4 Oz) condensed cheddar cheese soup
½ Cup light sour cream
4 Cups frozen french-fried shoestring potatoes
1 Tsp seasoned salt (optional)
1. Preheat oven to 350 degrees F. In a 12-inch skillet cook ground beef, sweet pepper, onion, and garlic over medium heat until meat is brown and vegetables are tender. Drain off fat. Stir undrained tomatoes and tomato paste into beef mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
2. Spoon mixture into the bottom of an ungreased 2-quart rectangular baking dish. In a medium bowl stir together soup and sour cream; spread over meat mixture in baking dish. Sprinkle potatoes over top of soup mixture. If desired, sprinkle with seasoned salt.
3. Bake, uncovered, for 40 to 45 minutes or until heated through and potatoes are golden
4. Allow to cool and serve.