- 1 lb. ground beef
- 1 1/2 cups onion, finely chopped
- 1 medium bell pepper, finely chopped
- 8 oz. Velveeta cheese
- 1/4 cup beef broth
- 1 pouch instant potatoes (Idahoan or Betty Crocker), made as directed
- 1 Tbsp. Montreal steak seasoning
- 1/2 cup shredded cheese
- 8 oz. mushrooms (optional)
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Preheat your oven to 350°F.
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In large, nonstick skillet, cook your ground beef, onions and bell pepper over medium-high heat for 6-8 minutes. Heat until beef is no longer pink and then drain.
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If you want mushrooms add them now. Also add your Montreal seasoning. Cook for 3-5 minutes, stirring occasionally.
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Reduce heat to medium-low. Stir in the Velveeta cheese and beef broth. Cook 1-2 minutes or until cheese is melted, stirring frequently.
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Pour into an ungreased 2-quart baking dish.
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Cook your potatoes as instructed on the pouch. Spoon potatoes on top of your beef mixture.
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Bake 25-30 minutes, until bubbly around the edges.
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Remove from oven and over the top with Cheddar cheese. Return to oven and bake an additional 2-5 minutes, until the cheese is melted.