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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Well i love to cook this all the time. My mother used to make it alot when we were younger. Its easily adaptable to make for a large number of people. And different veggies can be subtituded to your taste. We usually had this dish with red rice on the side. Tip: If you want less fat simply boil the ground beef and drain out the fat it releases along with the water. In reality i do this all the time so i feel less guilty about eating seconds and thirds. The serving size may be different if you like me have a husband that sizes dont matter and he could eat the whole pot if i placed it before him Ingredients:
1 lb ground beef |
1 1/2 cups potatoes, chop in 1/2 inch cubes |
1 cup onion, chopped (i use yellow onions) |
1 (15 1/4 ounce) can whole kernel corn |
2 tablespoons chicken bouillon or 2 tablespoons beef bouillon |
1/3 cup salt-free tomato sauce |
1 cup water |
Directions:
1. In a deep skillet brown ground beef. (Or boil it to easily remove the extra fat it releases when its drained.).
2. Add the chopped onions to the beef (after drained) and saute them so the edges are transparent on the onions.
3. Add the water, tomatoe sauce, bouillion. Here is where you taste test it. Add more bouillion and tomatoes sauce to taste.
4. Add the potatoes and corn mix well and cover. Stir contents to assure they dotn stick to the pan. Add more water if it evaporates too fast.
5. Once the potatoes are cooked through its done. Enjoy with rice on the side if you like or as a one dish meal.
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