Makes about 5 helpings. Since 1928.

Dehydrated Potato with Preservative (Sodium Bisulfite), Cornstarch, Salt, Corn Syrup Solids, Modified Corn Starch, Palm Oil, Contains 2% or Less of Each of the Following: Hydrolyzed Soy Protein, Monosodium Glutamate, Sour Cream (Cultured Cream, Nonfat Milk), with Titanium Dioxide, Caramel, Turmeric Added for Color, Dehydrated Onion, Sugar, Tetrasodium Pyrophosphate, Spice, Sodium Caseinate, Maltodextrin, Dipotassium Phosphate, Monoglycerides, Sweet Cream (Cream, Nonfat Milk, Sunflower Lecithin, Silicon Dioxide), Natural and Artificial Flavor, Lactic Acid, Guar Gum, TBHQ (Preservative), Sodium Silicoaluminate, Citric Acid, Nonfat Milk, Whey, Disodium Phosphate, Anti-Caking Agent (Silicon Dioxide), Disodium Guanylate, Disodium Inosinate.

Simmer: Skillet Directions: 1. Brown 1 pound lean ground beef in a medium-sized skillet; drain off excess fat. 2. Stir in 2 cups hot water, 1 1/4 cup 2% milk, uncooked potatoes and sauce mix. Heat bring to a boil, stirring occasionally. 3. Reduce heat; cover and simmer for 15 minutes, stirring occasionally, until potatoes are tender. Remove from heat; uncover and let stand about 5 minutes. Sauce will thicken as it stands. Microwave: Microwave Directions: 1. Crumble 1 pound lean ground beef into 3-quart microwaveable casserole or bowl. 2. Microwave uncovered on high (100%) for 3 to 5 minutes, breaking up beef after 3 minutes, until meat is brown; drain off excess fat. 3. Stir in sauce mix, 2 cups boiling water, 1 1/4 cups milk and uncooked potatoes. 4. Microwave uncovered on high for 14 to 18 minutes, stirring every 7 minutes potatoes are tender. Sauce will thicken as it stands. Caution: Dish will be hot. Because microwaves cook differently, times are approximate. Increase water amount and cook times if needed.