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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This old recipe is one I grew up with - 10 points on WW by my calculations. Ingredients:
2 medium potatoes, pared and diced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
250 g extra lean ground beef |
2 ounces tomato sauce |
1/2 teaspoon beef bouillon powder |
1/4 teaspoon fresh oregano, minced |
8 drops tabasco sauce |
1/4 cup frozen corn kernels |
1/2 cup frozen peas and carrot |
Directions:
1. Preheat oven to 350F; Spray 1 qt casserole with cooking spray.
2. Boil potatoes in saucepan until tender; about 20 minutes; add salt and pepper and mash until fluffy and smooth; set aside.
3. Cook beef in skillet, stirring until no longer pink; about 5 minutes.
4. Stir in tomato sauce, bouillon powder, oregano and Tabasco sauce;heat through about 2 minutes.
5. Spoon mixture into prepared casserole; top evenly with corn, peas and carrots.
6. Spread potato mixture over vegetables.
7. Bake 35 minutes, until edges are golden brown.
8. Remove from oven; let stand 5 minutes.
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