Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup cooked rice or pasta
- 1 cup shredded cheddar cheese
- 1/2 cup chopped bell peppers (optional)
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Fresh parsley for garnish (optional)
Instructions
- Start by gathering all ingredients and preheating your oven to 375°F (190°C). Lightly grease a baking dish.
- In a large skillet over medium heat, cook ground beef with chopped onion and minced garlic until browned and onions are translucent. Drain excess fat.
- Add cream of mushroom soup, diced tomatoes, cooked rice or pasta, oregano, paprika, salt, and pepper to the skillet. Mix well and cook until heated through.
- Transfer the mixture to your prepared baking dish and spread evenly. Sprinkle shredded cheese over the top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden. Garnish with fresh parsley if desired.
Notes
- Feel free to add vegetables like chopped zucchini or mushrooms for more flavor and nutrition.
- Use different cheeses such as mozzarella or pepper jack for variety.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat in microwave or oven until hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
