From: More Make It Fast, Cook It Slow.
One of the best cookbooks I have ever purchased was Stephanie O'Dea's More Make It Fast, Cook It Slow. I use this cookbook all the time, especially during the busy weekdays!
There is something my family loves about this simple dish that really comes together quickly in the morning. I have even done the main prep the night before and put it together in the morning. It has all the important ingredients in it, which come together in a really tasty concoction! I serve with a pre-made salad and simple dinner rolls that make it a perfect dinner that is ready to serve after a long day.
So here we go!:
Ingredients:
4 large russet potatoes, washed and thinly sliced (Stephanie calls for peeled, thinly sliced)
1 large onion, diced
1 cup frozen corn
1 green pepper, seeded and chopped
1 pound ground beef, browned and drained
1/2 t. seasoned salt
1 (8oz) can tomato sauce
1 cup shredded cheddar cheese
Directions:
1) In a 4 qt. slow cooker, layer all the ingredients as listed.
2) Cook on low for 8 hours or high on 4 hours.
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