Ingredients
6 medium potatoes, peeled and thinly sliced1 can (15-1/4 ounces) whole kernel corn, drained1/2 cup chopped green pepper1 cup chopped onion2 cups sliced fresh carrots1-1/2 pounds lean ground beef (90% lean)1 can (8 ounces) tomato sauceSalt and pepper to taste1 cup shredded Velveeta
Preparation
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.
Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving.
