Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- Measuring spoons and cups
- Can opener
Step-by-Step Instructions
First, I preheat my oven to the temperature listed on the French fry bag, usually around 425°F (220°C). I spread the frozen fries in a single layer in my 9×13 dish and pop them in to start baking alone. This is a non-negotiable first step I learned the hard way. If you don’t par-cook the fries first, they’ll stay soggy underneath all that glorious beef and cheese. While they’re getting a head start (about 10-15 minutes), I get the filling ready.
In my large skillet over medium-high heat, I brown the ground beef with the diced onion. I don’t drain all the fat immediately—I let the onions sizzle in that beefy goodness for a minute. Then I add the minced garlic, Worcestershire, ketchup, mustard, smoked paprika, salt, and pepper. The smell at this point is absolutely incredible. It smells exactly like the best cheeseburger you’ve ever grilled. I let it all cook together for another 2-3 minutes, then I remove it from the heat.
Now for the cheesy magic. In a mixing bowl, I whisk together the can of cheddar cheese soup with the beef broth (or milk) until it’s smooth. I stir in one cup of the shredded cheddar. Then, I pour this creamy mixture into the skillet with the cooked beef and stir everything until it’s perfectly combined. It will look like the most delicious, cheesy Sloppy Joe mixture you’ve ever seen.
By now, the fries should be partially cooked—not golden yet, but no longer frozen solid. I pull the dish out (careful, it’s hot!) and I evenly pour the cheeseburger mixture right over the top of the fries. I use my spoon to gently spread it into all the corners. Finally, I blanket the whole thing with the remaining cup of shredded cheddar. It goes back into the oven for another 15-20 minutes, until the cheese is melted, bubbly, and just starting to get those beautiful golden-brown spots.(See the next page below to continue…)