Layered Supper Skillet

This recipe was originally included with a PGE bill in the mid- 70s.  It is a quick simple meal with basic ingredients.  It was one of the meals that Lisa would make when she was cooking dinner.  Now she makes this from memory.

• 2 T butter
• 1 -2 potato, sliced
• 1 can corn, drained or 10 ounces corn, frozen thawed
• 1/2 cup green pepper, chopped
• 1 small onion, chopped
• 2-3 cloves garlic, chopped
• 2 C carrots, slices
• 1 lb lean ground beef
• 1 (8 ounce) can tomato sauce
• 1 t seasoning salt
• 1-2 T parsley flakes
• 1/2 t garlic powder
• 1-2 C cheddar cheese, grated

Melt butter in large skillet on low or 200° using an electric skillet.

Arrange potato slices in the bottom of the skillet to cover completely (you may need more potatoes).

In layers add the corn, green pepper, onion, garlic, carrots and beef in clumps.

Combine tomato sauce, salt, parsley, and garlic powder.  Pour over the meat layer.

Cover and cook on high or 325° on electric skillet until it starts to boil. Reduce heat to low  or 210° and cook 25 minutes longer or until veggies and meat are cooked.

Turn off heat, sprinkle cheese over top and put lid back on for 10 minutes to allow cheese to melt.

  

Original recipe link