Comforting Beef Potato Casserole

Ingredients

• 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

1. 1

   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.

2. 2

   Heat oven to 350° F.

3. 3

   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.

4. 4

   In a bowl, whisk together the cream cheese, sour cream and cottage cheese.

5. 5

   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.

6. 6

   Spread the creamy mixture over the top of the potatoes.

7. 7

   Sprinkle the pickles and tomatoes over the top.

8. 8

   Add the ground beef over the top. Sprinkle on the bacon crumbles and cheddar.

9. 9

   Bake for 30 minutes.

10. 10

    Serve and enjoy!