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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I especially like to make this when I can use fresh potatoes and cabbage from my garden. It's mmm-good!Mary Lou Smarsh, Laurel, Montana Ingredients:
1-1/2 cups shredded peeled potatoes |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1/2 teaspoon pepper, divided |
1/4 teaspoon onion salt, divided |
1 pound ground beef |
1-1/2 cups shredded cabbage |
1 can (4 ounces) chopped green chilies, drained |
1/2 cup taco sauce |
additional taco sauce, optional |
Directions:
1. In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat.
3. Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired. Yield: 6 servings.
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