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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a very tasty comfort food, that takes very little time. You can control the heat if the jalapenos are an issue, or maybe too spicy for the little ones. Ingredients:
olive oil flavored cooking spray, for pans |
1 small russet potato (about 4 oz.) |
1 cup mozzarella cheese, shredded (low-fat, or regular) |
1 lb ground sirloin |
1 medium yellow onion, chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) can whole tomatoes, chopped up (i use my hands and squeeze them) |
1 tablespoon chili powder (to taste) |
2 cups green cabbage, shredded |
salt & freshly ground black pepper, to taste |
1 -3 tablespoon your favorite taco sauce |
6 slices pickled jalapeno chile (optional) |
Directions:
1. Preheat oven to 375°F (C.190°).
2. Lightly coat a 2-qt. casserole with cooking spray.
3. Peel and grate the potato into a bowl.
4. Stir in 1/4 cup of the cheese.
5. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until the potato is browned and crispy.
6. Meanwhile, brown the ground sirloin, onion, and garlic in a large non-stick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat.
7. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste.
8. Saute, stirring, for a minute or two. If mixture seems too dry, add a tablespoon of the bottled taco sauce, adding up to 2 tablespoons more.
9. When potatoes are done, spoon beef mixture on top of potatos. Top with remaining cheese and jalapeno slices(if using).
10. Bake for 25 to 30 minutes, until cssserole is hot and bubbly. Serve at once.
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