Ingredients
1 1/2 pounds ground beef (80–90% lean)
1 small onion, finely chopped
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt, divided (plus more to taste)
1/2 teaspoon black pepper, divided
1 teaspoon dried Italian seasoning (or dried parsley + oregano)
1/2 teaspoon smoked paprika (optional, for a little depth)
1 (30–32 ounce) bag frozen shredded hash browns, thawed
1 (10.5 ounce) can condensed cream of mushroom soup (or cream of chicken)
1 cup sour cream (regular or light)
2 cups shredded cheddar cheese, divided (mild or sharp)
1/2 cup shredded mozzarella cheese (optional, for extra gooey top)
1/4 cup milk (any kind, just to loosen the mixture a bit)
2 tablespoons butter, melted (optional, helps with golden edges)
2 tablespoons chopped fresh parsley or sliced green onions, for garnish
Directions
Brown the beef: In a large skillet over medium-high heat, crumble in the ground beef and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain off any excess grease.
Season the meat: Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 2–3 minutes, until the onion softens slightly. Season the mixture with about 1/2 teaspoon salt, 1/4 teaspoon black pepper, Italian seasoning, and smoked paprika (if using). Stir well, then remove from heat.
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