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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 whole(s) potato |
1 cup(s) mozzarella cheese shredded |
1 pound(s) lean ground beef |
1 whole(s) onion |
2 clove(s) garlic minced |
14 ounce(s) canned tomatoes |
1 tablespoon(s) chili powder |
16 ounce(s) shredded cabbage |
1 pinch(s) salt |
1 pinch(s) pepper |
3 tablespoon(s) taco sauce optional |
1 ounce(s) jalapeno peppers optional |
Directions:
1. Preheat oven to 375°F. Lightly coat 2-quart casserole with cooking spray.
2. Peel and grate potato into bowl. Stir in 1/4 cup of mozzarella. Spread evenly over the bottom of the prepared casserole. Bake 15 to 20 minutes, until potato is browned and crispy.
3. Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Drain any excess fat.
4. Add tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Sauté and stir for about a minute.
5. If mixture seems too dry, add 1 tablespoon bottled taco sauce, adding up to 2 tablespoons more, if needed.
6. When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalapeño slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly. Serve at once.
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