Description
A creamy, cheesy casserole loaded with seasoned ground beef, tender Yukon gold potatoes, tangy dill pickles, bacon and melted cheddar for the ultimate comfort-food dinner.
Ingredients
Scale
- 28 oz yukon gold potatoes, cut into 1/2 inch cubes
- 16 oz lean ground beef
- 1 1/2 tsp seasoned salt, divided
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 Tbsp steak sauce
- 4 oz softened cream cheese
- 1/2 cup sour cream
- 1/2 cup cottage cheese
- 3 Tbsp butter
- 1/2 cup diced dill pickles
- 1/2 cup diced fresh tomatoes
- 1/2 cup bacon crumbles
- 1 cup shredded cheddar cheese
Instructions
- Pour 1 ½ cups of water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
- Heat oven to 350° F.
- Heat a pan over medium high heat. Add in the beef and break it up. Add in ¾ tsp of the seasoned salt, garlic powder, pepper. Brown for about 5 minutes, until no pink remains. Stir in the steak sauce. Turn off the burner.
- In a bowl, whisk together the cream cheese, sour cream and cottage cheese.
- Add the potatoes into the bottom of a 9×13 inch baking dish. Stir the butter into the potatoes until it melts. Stir in the remaining ¾ tsp of seasoned salt.
- Spread the creamy mixture over the top of the potatoes.
- Sprinkle the pickles and tomatoes over the top.
- Add the ground beef over the top. Sprinkle on the bacon crumbles and cheddar.
- Bake for 30 minutes.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot, Stove and Oven