Recipe by FLUFFSTER
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.
- 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 See How It's Made
- Preheat oven to 375°F (C.190°).
- Lightly coat a 2-qt. 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 the potato is browned and crispy.
- 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.
- Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste.
- 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.
- When potatoes are done, spoon beef mixture on top of potatos. Top with remaining cheese and jalapeno slices(if using).
- Bake for 25 to 30 minutes, until cssserole is hot and bubbly. Serve at once.