4 Martin’s Sandwich Potato Rolls, quartered
1 Tablespoon Olive Oil
1 1/2 Pounds Ground Beef
1 Cup Sweet Onion, chopped (about 1 small onion)
1 Tablespoon Tomato Paste
2 Tablespoons All-Purpose Flour
1 Cup Beef Broth
1 10-oz. Can Diced Tomatoes and Green Chiles, drained
1 Tablespoon Spicy Brown Mustard
2 Teaspoons Worcestershire Sauce
1 1/2 Teaspoons Kosher Salt
1/4 Teaspoon Black Pepper
4 Ounces Monterey Jack Cheese, shredded (about 1 cup), divided
4 Ounces Mild Cheddar Cheese, shredded (about 1 cup), divided
4 Thick-cut Bacon Slices, cooked and crumbled (about 1/2 cup)
Fresh Chives, chopped
Preheat oven to 400°F.
Heat oil in large cast iron or oven-proof skillet over medium-high; add ground beef and onion. Cook, stirring often, until beef is crumbled and no longer pink and onion is tender, 7 to 8 minutes. Drain all fat from skillet, and adjust heat to medium.
Add tomato paste to beef mixture in skillet, and cook, stirring often, 1 minute. Add flour, and cook, stirring constantly, 1 minute. Gradually add broth, and cook, stirring constantly, until mixture thickens, 3 to 4 minutes.
Stir in diced tomatoes and chiles, mustard, Worcestershire sauce, salt, and pepper, and cook, stirring often, until mixture begins to simmer, about 2 minutes.
Stir in 1/2 cup each of Monterey Jack cheese and Cheddar cheese, and cook, stirring often, until cheeses melt, 1 to 2 minutes.
Bake, uncovered, for 15-20 minutes, until bubbly around edges.
Sprinkle top with remaining 1/2 cup each of Monterey Jack cheese and Cheddar cheese. Add an even layer of quartered Martin’s Sandwich Potato Rolls on top. Bake until cheese is melted, about 5 more minutes. Remove from oven, and let stand 10 minutes.
Sprinkle casserole with crumbled bacon, and garnish with chopped chives. Drizzle with ketchup and mustard, and add chopped pickles, if desired.
Learn how to make this recipe in our step-by-step tutorial below:
Recipe adapted from: www.southernliving.com.