Layered Beef Casserole

• 6 medium potatoes, peeled and thinly sliced
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1/2 cup chopped green pepper
• 1 cup chopped onion
• 2 cups sliced fresh carrots
• 1-1/2 pounds lean ground beef (90% lean)
• 1 can (8 ounces) tomato sauce
• Salt and pepper to taste
• 1 cup shredded Velveeta

1. In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper.
2. Cover and bake at 350u0b0 for 2 hours or until meat is no longer pink and a thermometer reads 160u0b0. Sprinkle with cheese. Let stand for 10 minutes before serving.
3. Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160u0b0. Sprinkle with cheese before serving.

potatoes, whole kernel corn, green pepper, onion, carrots, lean ground beef, tomato sauce, salt, shredded velveeta

Taken from www.tasteofhome.com/recipes/layered-beef-casserole/ (may not work)