Ingredients
2 pounds lean ground beef
1 cup yellow onions, diced
1 cup green peppers, diced
1 (10.5-ounce) condensed cream of mushroom soup
1 (0.87-ounce) package brown gravy mix
salt and pepper to taste
2 cups mozzarella and cheddar cheese blend, shredded
8 ounces instant mashed potato mix
Directions
Preheat the oven to 375 degrees F.
Grease a 9x13-inch baking dish.
In a large sauté pan over medium-high heat, add the ground beef and the yellow onion and cook, crumbling the beef, until the meat is browned, about 5-7 minutes. Drain the grease from the pan.
Add the green peppers to the meat mixture and stir well.
Add the cream of mushroom soup, the gravy mix, the salt, and the pepper to the meat mixture and stir everything together well.
Evenly spread the beef mixture into the prepared baking dish.
Sprinkle the cheese over the beef.
Prepare the instant mashed potatoes according to the directions on the package.
Spread the cooked mashed potatoes on top of the cheese layer.
Place the dish in the oven and bake until the mashed potatoes are just starting to brown around the edges of the dish, about 23-26 minutes.
Let the bake cool for 5 minutes.
Serve
Notes
Just made mashed potatoes earlier in the day instead of instant.
Extra seasoning is needed for this - in the meat mixture I added some minced garlic, a dash of creole seasoning, mushroom powder, and worchestershire sauce.
