| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
Casseroles |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Potatoes; sliced |
| 1/2 |
c |
Sharp cheddar cheese; shredded |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 2 |
lb |
Lean ground beef |
| 1 |
c |
Cabbage; shredded |
| 2 |
c |
Spaghetti sauce |
| 1 1/2 |
|
Cus shredded cheddar cheese |
INSTRUCTIONS
In a large baking dish place a layer of potatoes and cheese .Bake at 350
degrees for 20 minutes.
Brown meat and drain while potates and cheese is baking, add the shredded
cabbage and stir togethers until cabbage is mixed with beef. Add spaghetti
sauce to this mixture. Add meat and cabbage mixture to potatoes.
Top with 1 1/2 cups shredded cheese.
Bake 20 minutes more.
The left overs are excellent the next day for the seasoing blend togethe.
NOTES : At times I will use 1 pound ground beef and 1 pound fresh sausage
in place of the two pounds of ground beef. Also instead of the cheddar
cheese I will use a blend of mexican cheese with jalapano peppers.
Recipe by: Barbara Price
Posted to MC-Recipe Digest V1 #934 by "abprice@wf.net" <abprice@wf.net> on
Nov 30, 1997
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