Ingredients
Method
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking up the beef, until fully browned and the onion is softened, about 8 minutes. Add the minced garlic, Worcestershire sauce, smoked paprika, 1 teaspoon salt, and black pepper and cook for 1 more minute. Drain excess fat thoroughly.
- Remove the skillet from heat. Stir in the cream of mushroom soup, beef broth, and sour cream until fully combined and creamy. Taste and adjust seasoning as needed.
- Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with a pinch of salt and pepper. Spoon half of the beef mixture over the potatoes and spread evenly.
- Layer the remaining potatoes on top, season lightly again, and then spread the remaining beef mixture evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top. Return to the oven uncovered and bake for an additional 15-20 minutes, until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired and serve warm.
Nutrition
Notes
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven covered with foil for 15-20 minutes. To freeze, cool completely and wrap tightly; freeze for up to 3 months.
Lighter swap: Substitute ground turkey or ground chicken for the ground beef, and use plain Greek yogurt in place of the sour cream for a more nutritious, lower-fat version that still tastes absolutely amazing.
Sodium tip: Use low-sodium beef broth and a reduced-sodium cream of mushroom soup to lower the overall sodium content without losing any of that great flavor. Taste before adding extra salt.