 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Hamburger, potatoes, carrots all together with a nice sauce. I love this. Also great if for summer so you're not heating up your house. I use an electric skillet, but a large skillet will work great too. I have used tomato paste with 2 cups water to thin out to use as a sauce-it makes it more tangy. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 -2 potato, sliced with skin on |
1 (10 ounce) can corn, drained or 10 ounces corn, frozen thawed |
1/2 cup green pepper, chopped |
1 small onion, chopped |
2 cups carrots, slices |
1 lb lean ground beef |
1 (8 ounce) can tomato sauce |
1 1/2 teaspoons seasoning salt |
2 tablespoons parsley flakes |
1/2 teaspoon garlic powder |
1 cup cheddar cheese, grated |
Directions:
1. Melt butter in large skillet on low or 200° using an electric skillet.
2. Arrange potato slices in the bottom of the skillet to cover completely (you may need more potatoes).
3. In layers add the corn, green pepper, onion, carrots and beef in clumps (Yes, uncooked).
4. Combine tomato sauce, salt, parsley, and garlic powder. Pour over the meat layer.
5. Cover and cook on high or 325° on electric skillet until it starts to boil. Reduce heat to low 225° and cook 25 minutes longer.
6. Remove from heat, sprinkle cheese over top and put lid back on for 10 minutes to allow cheese to melt.
|
|