Pizza-Topped Beef Bake
You can stretch the budget and plan for leftovers when making this pizza put it on the next days lunch menu. Use 6 potatoes instead of 4 and be sure to use a larger dish.
1 lb ground beef
1 (10-ounce) can Cheddar cheese soup
1 (8 ounce) can tomato sauce
1/4 tsp dried oregano
1/4 tsp garlic salt
4 russet potatoes, thinly sliced
1/2 tsp pepper
1 medium onion, chopped
1 cup shredded Cheddar or mozzarella cheese
Preheat oven to 375°F. Grease a medium baking dish. Cook ground beef in a medium skillet over medium-high heat until browned and crumbly, about 5 minutes. Drain.
Combine soup, tomato sauce, oregano and garlic salt in a small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth and hot, about 2 minutes.
Layer potatoes in prepared baking dish. Layer onion and beef over potatoes. Pour soup mixture over ground beef.
Cover baking dish with foil. Bake for 40 minutes. Top with cheese. Bake, uncovered, until cheese melts, about 10 minutes.
Cooked and drained ground beef freezes well. Since most family-size recipes call for 1 pound of beef, double that amount and freeze the leftovers in a resealable plastic bag for up to 4 weeks.