Layered Supper Skillet

Name: Layered Supper Skillet
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 1 -2 potato, sliced with skin on; 1 (10 ounce) can corn, drained or 10 ounces corn, frozen thawed; 1/2 cup green pepper, chopped; 1 small onion, chopped; 2 cups carrots, slices; 1 lb lean ground beef; 1 (8 ounce) can tomato sauce; 1 1/2 teaspoons seasoning salt; 2 tablespoons parsley flakes; 1/2 teaspoon garlic powder; 1 cup cheddar cheese, grated

12 ingredients

6 steps

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 -2 potato, sliced with skin on
1 (10 ounce) can corn, drained or 10 ounces corn, frozen thawed
1/2 cup green pepper, chopped
1 small onion, chopped
2 cups carrots, slices
1 lb lean ground beef
1 (8 ounce) can tomato sauce
1 1/2 teaspoons seasoning salt
2 tablespoons parsley flakes
1/2 teaspoon garlic powder
1 cup cheddar cheese, grated

Directions

1

Melt butter in large skillet on low or 200° using an electric skillet.
2

Arrange potato slices in the bottom of the skillet to cover completely (you may need more potatoes).
3

In layers add the corn, green pepper, onion, carrots and beef in clumps (Yes, uncooked).
4

Combine tomato sauce, salt, parsley, and garlic powder. Pour over the meat layer.
5

Cover and cook on high or 325° on electric skillet until it starts to boil. Reduce heat to low 225° and cook 25 minutes longer.
6

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