Ingredients:
1 lb ground beef ( lean is great, as you don’t need to drain it)
1 teaspoon vegetable oil ( or any oil you like)
1 1/2 teaspoons salt or 1 1/2 teaspoons no-salt brand salt
1 medium onions, chopped
1 dash pepper, to taste
1/8 teaspoon garlic powder or 1/8 teaspoon garlic granules
1/8 teaspoon thyme ( ground basil also works)
1/8 teaspoon oregano ( ground is best)
1 -2 bay leaves ( try to take them out before baking)
1 (10 3/4 ounce) cans mushroom soup, reduced fat works okay
1 (28 ounce) cans diced tomatoes ( the larger “family size” is good)
1 cup Minute Rice
8 slices sharp cheddar cheese, reduced fat is good
Directions:
Brown meat in oil, add onions and cook until tender.
Stir in seasonings, soup, tomatoes, and Minute rice.
Simmer 5 minutes.
Stir occasionally.
Spoon into 1 1/2 quart baking dish. (But I only use a cast iron skillet, since it is both oven and stove top friendly. Plus, my Grandmother always made it in a cast iron skillet, and I did learn from her. She was the best cook for comfort foods.).
Criss cross with cheese and broil until cheese melts.
Garnish with olives if desired.
Instead of olives, we sometimes use jalepenos.
Also, this recipe works well when you cook it in a cast iron skillet- you only dirty one dish that way!
Servings: 4-6
Time preparation: 10 min.
Time total: 35 min.