One of our ranch foreman Caleb Johnson’s family favorite recipes. This is a great mid-week dish that can even be prepared ahead of time and kept in the fridge or just the hamburger on the weekend and have it ready to go in the oven in no time. You can put your own twist on it and add onions or green chiles. Serve with a side salad and some rolls and you’ve got yourself a full meal.
1 pound cooked ground beef
1 (16-ounce) package frozen hash brown potatoes
1 (10 3/4-ounce) can of cream of chicken soup
16 ounces sour cream
1/8 teaspoon black pepper
2 cups shredded cheddar cheese
In a large mixing bowl, combine defrosted hash browns, cream of chicken soup, sour cream, pepper, and cheese and mix well. Then, stir in cooked ground beef. Pour into a greased 13×9 baking dish and bake at 350 for 45 minutes.