Six-Layer Dinner

• 1 lb. lean ground chuck
• 4 medium-sized red boiling potatoes, peeled and cut into 1/4-inch slices
• 2 large carrots, scraped and cut into 1/4-inch slices
• 1 large onion, cut into 1/4-inch slices
• 1 medium-sized green pepper, cut into 1/4-inch slices
• 1 (16 oz.) can whole tomatoes, undrained and chopped
• 1/4 tsp. pepper
• 1/8 tsp. dried whole basil

1. Cook ground chuck in a large skillet until meat is browned, stirring to crumble.
2. Drain well, pat meat dry with paper towels. Wipe skillet with a paper towel.
3. Return ground chuck to skillet, layer potatoes, carrots, onion, green pepper and tomatoes over top, sprinkle with pepper and basil.
4. Cover with ovenproof lid and bake at 350u0b0 for 45 minutes or until done.
5. Serve hot.

lean ground chuck, red boiling potatoes, carrots, onion, green pepper, tomatoes, pepper, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993518 (may not work)