My peeps are all going in different directions at different times, so it's been really difficult to get organized, let alone inspired.
Last night I fell back on an old standby. I usually serve this in the fall and winter, but I was working from what I had on hand (because really who wants to grocery shop when it's this hot?)
This is another one of those recipes that I like and rely on because I almost always have the ingredients on hand, and it came from one of my favorite cookbooks, More with Less.
Of course my copy's a bit older and worn
Shockingly, I did make a few changes in the recipe. So here's my version
after everyone dove in of course!
Layer in the order given in a 2 quart greased (sprayed) casserole, seasoning each layer with salt and pepper:
2 medium potatoes, sliced
2 medium carrots, sliced
1 medium onion, cut in half and sliced, or diced
1/2 cup uncooked white rice (not instant)
1 pound ground chuck, raw, crumbled
2 15-oz cans diced tomatoes with liquid
Bake uncovered for 1 1/2 hours at 325*. Check to see that beef is cooked through, and top with grated cheddar/jack cheese. Bake an additional 5-10 minutes or until cheese is melted.
Serves 4-6 hungry folks. You can complete your meal with a nice tossed salad or green vegetable of your choice.
linking up with Made by You Monday