Until I’m whipping out meals on a regular basis with ease, I’m going to write about the meals I cook, dangit. I’m still an amateur, so pretty much every recipe I make is new for me, and when it turns out edible I’m still supremely excited!

I made this meal last week for my husband and I, and since there was so much of it we invited David’s brother and his wife over. They had already planned on going over to David’s parents’ house, so we just invited the whole crew over. When I told them that I hadn’t even tasted what they were about to eat, my sister-in-law said, “That’s what family’s for!” Luckily it turned out pretty good, although I will make some adjustments next time.

So this is just your basic ground beef casserole type thing, dubbed “El Burgos” by the More-With-Less cookbook. Hey, I don’t profess to be a fancy cook.

Ingredients:

5 large potatoes, thinly sliced
1 lb. ground beef
2 green peppers, chopped
1 large onion, diced
2 c. shredded cheddar cheese
1 t. salt
1 T. brown sugar
2 c. tomato sauce

1. Preheat oven to 350 degrees. Cook potatoes in small amount of water just until tender. Drain.
My notes: 5 potatoes is WAY too many. 3 would be plenty.

2. Saute in skillet ground beef, green peppers, and onions.
My husband hates peppers and onions, so to season the meat I used some good ol’ Tony Chachere’s.

3. Combine in a bowl cheese, salt, brown sugar, and tomato sauce.
Next time I’ll double all of these ingredients. It needed more sauce!

4. Alternate layers of meat mixture and potatoes in greased 2 qt. casserole. Pour cheese-tomato mixture over all. Bake at 350 degrees for 30 minutes.
I used my Pampered Chef stoneware and sprayed it with cooking spray.

When dinner was over, there was one helping left, which I ate for dinner the next day. Success! When I make it again with my modifications next time it will be perfect. Yummy comfort food. :)