Pioneer Womans Hamburger Potato Casseroleː A Delicious Twist On The Classic Food

PIONEER WOMAN'S HAMBURGER POTATO CASSEROLEː A DELICIOUS TWIST ON THE CLASSIC

Steps:

• Start by browning the ground beef in a large skillet over medium-high heat. Once the beef is ready, add in the onion and celery and cook for about five minutes, or until the vegetables are tender.
• Next, add in the garlic and tomato sauce and stir to combine. Then, add in both the soups and the milk. Stir until everything combines well and heated through.
• Now, it's time to add in the potatoes. Peel and dice two or three large russet potatoes into bite-sized pieces. Add them to the casserole and stir to combine.
• Next, add in the frozen tater tots; you'll need a two-pound bag. Finally, add in the shredded cheddar cheese and the freshly chopped parsley. Stir to combine and then season with salt and pepper to taste.
• Bake the casserole at 350 degrees for about 45 minutes, or until it is hot and bubbly. Check it halfway through and if it seems to be getting too brown, cover with foil for the remainder of the cooking time. Once it's ready, serve; this casserole is sure to become a new family favorite.

HAMBURGER POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the potato skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
• As the potatoes near the end of their cooking time, cook the meat. Place a large skillet over medium-high heat, add the beef and garlic and season with kosher salt and pepper. Cook until browned, about 10 minutes. Mix in the ketchup, seasoning salt, mustard and Worcestershire and set aside.
• Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins (reserve the scooped-out flesh for another use). Brush both sides of the potato skins with vegetable oil. Add kosher salt and pepper liberally to both sides of the skins, then place them cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes.
• Fill the potato skins with the meat mixture and top with the grated Cheddar. Top each with the shredded lettuce and pickles, sprinkle over the sesame seeds and serve.