Hearty Beef and Vegetable Bake

Preheat your oven to 375°F (190°C). Thaw the 1 pound of frozen ground beef completely.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thawed ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the skillet.

Stir 2 tablespoons of tomato paste into the browned ground beef and cook for 1 minute, allowing the paste to lightly caramelize.

Add the 10.5-ounce can of cream of potato soup and the 16-ounce bag of frozen peas and carrots to the skillet with the beef. Stir well to combine. Add 1/4 cup of water to thin the mixture slightly if needed. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Pour the beef and vegetable mixture into a 9x13-inch baking dish, spreading it evenly.

Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the beef mixture.

Crush 1/2 cup of crackers (about 15-20 crackers, depending on size) and sprinkle them over the shredded cheese layer.

Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the cheese and cracker topping are golden brown. Let stand for 5 minutes before serving.