Mom's 2-way Beef Shipwreck
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- red potatoes, sliced (peel if desired)
- 1 lb
- ground beef
- 1 tsp
- 1/2 tsp
- small onion, chopped
- 1 can(s)
- 15 oz. red beans, undrained
- 1 can(s)
- 15 oz. tomato sauce
1Place sliced potates in bottom of a 13 x 9 x 2 casserole dish.
2Spread chopped onions over potatoes.
3Crumble ground beef over onions and potatoes; sprinkle with salt and pepper. (An easiness hint: I actually don't even measure the salt and pepper, but I have a salt shaker that has a mix of 2/3 salt to 1/3 pepper and I just shake it over the whole top)
4Pour beans on top of beef. (Do NOT drain the beans, this is one of the things that keeps the casserole from being too dry)
5Pour tomato sauce on top of all.
6Cover and bake for 1 hour at 350.
7Note: I usually stir the mixture when it comes out, just to make sure the potatoes are tender.
8Extra Note (see below for another variation)
I call them "Red Shipwreck" or "Green Shipwreck" depending on the beans used :) Here is the other...
One 15 oz can of green beans (I think I drained them) in place of red beans.
One 10 oz can cream of mushroom soup, thinned with a little milk in place of the tomato soup.