| Ingredient | ULF # | Portion |
|---|---|---|
| Rancher's Legacy 80/20 Ground Beef | 513019 | 1 lb. |
| Onion | 138503 | 1/2 cup |
| Campbell's Condensed Cream of Mushroom Soup | 443127 | 10.5 oz. |
| Red Gold Ketchup | 448259 | 1 Tbsp. |
| Frozen Peas and Carrots | 757931 | 10 oz. |
| Idahoan Mashed Potatoes | 200236 | 2 cups |
Heat oven to 400°F. While the oven is heating, season the beef with salt and pepper. Cook the beef and onion in a 10” oven proof skilled over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir in the soup, ketchup, peas, and carrots. Spread the mashed potatoes over the beef mixture.
Bake for 15 minutes or until hot and the potatoes are lightly browned.
