Time 1h30m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain grease. Add onion and cook until soft and translucent, about 5 minutes. Meanwhile, combine condensed soup, sour cream, and green bean liquid in a small bowl. Set sauce aside. Add green beans to the cooked beef and onions; mix to combine and transfer to a casserole dish. Top with sliced cheese and cover with frozen potato nuggets. Pour sauce over top. Bake in the preheated oven potatoes are browned and sauce is bubbly, about 1 hour.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Heat a large skillet over medium-high heat. Cook and stir ground beef and minced onion in the hot skillet until almost browned and crumbly, 5 to 7 minutes. Add garlic to ground beef mixture and cook until beef is browned, 2 to 3 more minutes; drain and discard excess grease. Stir macaroni, tomato soup, corn, Italian seasoning, and seasoned salt into ground beef mixture; top with American cheese slices. Cover skillet until cheese is melted, 2 to 3 minutes; stir well.
Time 1h10m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet cook ground beef with onion, salt and pepper; drain and spread into the bottom of a 9x13 inch baking dish. Add tater tots; mix cream of mushroom and cream of celery soup together and pour mixture over dish. Top with onion rings, if using. Bake in preheated oven for 1 hour.
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cook and stir the meat and onion in a large deep skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients except the cheese. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Top with cheese and serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Top with cheese and serve hot.
Time 50m Yield 6 Number Of Ingredients 22 Steps:
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat. Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil. Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.
