Red Hurry
| January 24, 2017 | Category: | 0 Comment4 potatoes
1 pound lean ground beef
1 onion, chopped
2 (10.75 ounce) cans condensed tomato soup
1 (15 ounce) can green beans, drained
1 cup shredded Cheddar cheese
1/6 madame jeanette or hot pepper
1 tablespoon chopped parsley
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside. In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup, parsley green beans and pepper. Pour into a 9×13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese. Bake in preheated oven 30 minutes, until potatoes are golden.Enjoy!