Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 small yellow onion, finely diced (approx. 150g)
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 10.5 oz condensed cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 2 cups sharp cheddar cheese, freshly shredded
  • 20 oz frozen crinkle-cut French fries
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. Sizzle the beef in a large skillet over medium high heat. Break it into small crumbles until the edges turn deep brown and crispy.
  3. Integrate the aromatics by adding the diced onion to the beef. Sauté for about 5 minutes until the onions are translucent and fragrant.
  4. Introduce the garlic, smoked paprika, black pepper, and sea salt. Cook for exactly 60 seconds until the spices smell toasted.
  5. Remove from heat and stir in the condensed cream of mushroom soup and Worcestershire sauce. Mix until the beef is fully coated in a thick, velvety gravy.
  6. Transfer the mixture to your 9x13 inch baking dish, smoothing it out into an even layer with a spatula.
  7. Scatter the cheese evenly over the beef base.
  8. Arrange the fries in a single, tight layer across the top. Press them slightly into the cheese so they anchor to the base.
  9. Bake for 25 minutes on the middle rack until the fries are golden brown and the sauce is bubbling up the sides.
  10. Rest the casserole for 5 minutes before serving. This allows the sauce to set so it doesn't run all over the plate.