Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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1 (10 ounce) can corn, drained or 10 ounces corn, frozen thawed
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1/2 cup green pepper, chopped
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1 small onion, chopped
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2 cups carrots, slices
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1 lb lean ground beef
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1 (8 ounce) can tomato sauce
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1 1/2 teaspoons seasoning salt
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2 tablespoons parsley flakes
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1/2 teaspoon garlic powder
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1 cup cheddar cheese, grated
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1 -2 potato, sliced with skin on
Instructions
- Melt butter in large skillet on low or 200° using an electric skillet.
- Arrange potato slices in the bottom of the skillet to cover completely (you may need more potatoes).
- In layers add the corn, green pepper, onion, carrots and beef in clumps (Yes, uncooked).
- Combine tomato sauce, salt, parsley, and garlic powder. Pour over the meat layer.
- 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.
- Remove from heat, sprinkle cheese over top and put lid back on for 10 minutes to allow cheese to melt.