Circle C Neighbors

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Feb 19, 2003

Beef Casserole (by Angela T.)

olive oil about 4 ounces
Russet or all-purpose potato 1 cup
shredded low-fat mozzarella cheese 1 pound
1.5 lbs extra-lean ground sirloin
1 medium yellow onion
chopped 2 cloves garlic
minced 1 14 1/2-ounce
can no-salt-added diced tomatoes with juice
1 tablespoon chili powder or to taste
2 cups (140 g) shredded green cabbage salt 1 to 3 tablespoons purchased taco sauce
6 slices pickled jalape?±o chile peppers (optional)

Preheat oven to 375?°F. Lightly coat a 2-quart casserole with cooking spray. Peel and grate the potato into a bowl. Stir in 1/4 cup of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato is browned and crispy.

Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Saut?©, stirring, for a minute or two.

If mixture seems too dry, add 1 tablespoon of the bottled taco sauce, adding up to 2 tablespoons more, if needed, if mixture seems too dry. When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalape?±o slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly.
Serve at once. It's a great dish I had to share.

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