Image via WikipediaIn South Carolina, we'd probably change this up by cooking rice and omitting the potatoes in this recipe. This recipe can be doubled, and changed up to suit your individual tastes, but the basic idea is a great one pot wonder meal using a lot of things we already have in the refrigerator and pantry.
Preheat oven to 350°
Makes 4 servings
Ingredients:
1 pound ground beef
2 cups frozen mixed vegetables
1 8-ounce can tomato sauce
1 8 ounce can of diced tomatoes
1/4 cup fresh sliced Portobello mushrooms
1/2 cup water
1/2 tsp. powdered garlic or one tablespoon of diced fresh garlic
1 1/2 teaspoons Italian seasoning dried
1/8 teaspoon black pepper
3 cups prepared mashed potatoes, you can use instant if you like
1/2 cup Parmesan cheese grated
1 1/2 tablespoons parsley dried
1/2 cup of shredded sharp cheddar cheese
Instructions:
Crumble beef into a large skillet. Brown over medium-high heat; drain off fat.
Stir in mixed vegetables, tomato sauce and diced tomatoes, mushrooms, water, herb seasoning, garlic and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes.
Meanwhile, in a medium bowl, stir together potatoes, Parmesan cheese, and parsley until blended. Set aside and keep warm.
Pour meat mixture into a 1 1/2 -quart oblong baking dish. Spoon potato mixture around edge of dish, leaving center open.
Bake 30 minutes until bubbly, take out and add shredded sharp cheddar cheese to the top and return to over for additional 10 minutes, heated through in center, and potatoes are lightly browned.
Makes 4 servings
Ingredients:
1 pound ground beef
2 cups frozen mixed vegetables
1 8-ounce can tomato sauce
1 8 ounce can of diced tomatoes
1/4 cup fresh sliced Portobello mushrooms
1/2 cup water
1/2 tsp. powdered garlic or one tablespoon of diced fresh garlic
1 1/2 teaspoons Italian seasoning dried
1/8 teaspoon black pepper
3 cups prepared mashed potatoes, you can use instant if you like
1/2 cup Parmesan cheese grated
1 1/2 tablespoons parsley dried
1/2 cup of shredded sharp cheddar cheese
Instructions:
Crumble beef into a large skillet. Brown over medium-high heat; drain off fat.
Stir in mixed vegetables, tomato sauce and diced tomatoes, mushrooms, water, herb seasoning, garlic and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes.
Meanwhile, in a medium bowl, stir together potatoes, Parmesan cheese, and parsley until blended. Set aside and keep warm.
Pour meat mixture into a 1 1/2 -quart oblong baking dish. Spoon potato mixture around edge of dish, leaving center open.
Bake 30 minutes until bubbly, take out and add shredded sharp cheddar cheese to the top and return to over for additional 10 minutes, heated through in center, and potatoes are lightly browned.
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