Ingredients:

  • 1 pound (450g) ground beef
  • 1 medium onion, diced (approx. 1 cup or 150g)
  • 2 cloves garlic, minced
  • 2 cups (300g) frozen mixed vegetables (peas, carrots, corn)
  • 1 can (15 ounces; 425g) diced tomatoes, drained
  • 1 can (10.5 ounces; 300g) cream of mushroom soup
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups (200g) shredded cheddar cheese
  • 1 cup (240ml) milk
  • 2 cups (200g) crushed tortilla chips or breadcrumbs
  • 1 tablespoon unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef over medium heat. Drain excess fat.
  3. Add the diced onion and garlic to the skillet. Cook until the onion is translucent.
  4. Stir in the frozen vegetables, diced tomatoes, cream of mushroom soup, Italian seasoning, salt, and pepper. Mix well and heat through.
  5. Stir in 1½ cups (150g) of cheese and the milk. Combine until the cheese is melted and the mixture is creamy.
  6. Pour the beef mixture into the prepared baking dish and spread evenly.
  7. In a small bowl, combine the crushed tortilla chips with melted butter. Sprinkle the mixture over the casserole.
  8. Bake for 25-30 minutes until bubbly and golden on top.
  9. Check for doneness; ensure the casserole is heated through and cheese is melted.
  10. Let cool for 5 minutes before serving. Enjoy!