Ground Beef and Shredded Potato Casserole

When the family wants meat and potatoes, this flexible recipe will come to mind. Almost any quick-cooking frozen veggie or combination works well in it. From American Heart Association's "Meals in Minutes"

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1⁄8 teaspoon  sugar syrup
• 1⁄2 cup  frozen nonfat shredded hash brown potatoes
• 1⁄2 teaspoon  italian seasoning
• 1⁄2 cup frozen corn or 1⁄2 cup frozen carrots or 1⁄2 cup frozen green beans
• 4  ounces tomato sauce
• 1⁄8 cup water
• 1⁄4 cup  chopped onion
• 1⁄16 teaspoon pepper
• 1⁄8 teaspoon salt
• 1⁄2 teaspoon  all-purpose  seasoning
• 1  minced garlic clove
• 1⁄4 teaspoon ground cumin
• 1⁄2 lb lean ground beef
•  vegetable oil cooking spray

Directions

1. Preheat oven to 450 degrees. Spray a shallow 1 1/2 quart baking dish with vegetable oil spray.
2. In a small bowl, stir together tomato sauce and sugar; set aside.
3. Using your hands, break apart beef into 1/2" pieces; layer into baking dish, leaving slight space between pieces.
4. Sprinkle beef with all-purpose seasoning, basil, cumin, salt, and pepper.
5. Top with garlic, onions, tomato sauce mixture, frozen veggies, and potatoes. Pour water over all. Lightly spray potatoes with vegetable oil spray.
6. Bake, covered, for 25 minutes, or until beef is no longer pink in center and potatoes are tender.