A rich, satisfying dinner that comes together fast in just one pan—perfect for busy weeknights when you want comfort food without the cleanup.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground meat (beef, turkey, chicken, or pork) | 1 pound |
| Small potatoes, diced | 12 (or as many as you like) |
| Cream soup (mushroom, chicken, or celery) | 1 can |
| Milk (or water mixed with sour cream) | ¾ cup |
| Salt and pepper | To taste |
| Optional: Shredded cheese, fresh herbs, or frozen veggies | As desired |
Instructions
Brown the Meat:
Place a large skillet over medium heat. Add the ground meat and cook until it’s nicely browned, breaking it apart as it cooks. If there’s too much grease, carefully drain it off.
Cook the Potatoes:
Toss the diced potatoes into the skillet with the browned meat. Stir every so often and let them cook until tender when pierced with a fork, which usually takes about 15–20 minutes. If the potatoes seem to be cooking slowly, add a splash of water, cover with a lid, and let them steam until soft.
Make it Creamy:
When the potatoes are tender, stir in the cream soup and milk (or the water–sour cream mix). Combine everything well, then let it cook for another 5 minutes until the mixture is hot, bubbly, and perfectly creamy.
Season & Serve:
Taste and season with salt and pepper. For an extra touch, sprinkle shredded cheese over the top and let it melt before serving. You can also mix in herbs or frozen veggies to give it even more flavor and texture.
