INGREDIENTS
1 pound ground beef, browned
1 can (not drained) small diced tomatoes
1/2 cup carrots, chopped
1 tablespoon garlic, minced
1/2 cup onion, diced
1/2 cup peas
1/2-cup green beans
1/2 cup corn
1 packet of Italian dressing mix
pouch (7 oz.)
1 teaspoon bouillon paste or 1 beef bouillon cube
2 cups mashed potatoes, prepared (instant mashed potatoes are good!)
1 cup Mexican blend cheese, shredded
DIRECTIONS
Combine the ground beef, tomatoes, carrots, onion, peas, and green beans in a large skillet.
Simmer the beans, corn, Italian spice, and bouillon.
Cook for 5–7 minutes, allowing some of the liquid to evaporate.
Fill an oven-safe casserole dish or a deep pie plate halfway with the meat/veggie mixture.
Cover with mashed potatoes and shredded cheese.
Bake for 15 minutes at 350 degrees, or until cheese is melted and everything is warm.
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