INGREDIENTS

1 pound ground beef, browned

1 can (not drained) small diced tomatoes

1/2 cup carrots, chopped

1 tablespoon garlic, minced

1/2 cup onion, diced

1/2 cup peas

1/2-cup green beans

1/2 cup corn

1 packet of Italian dressing mix

pouch (7 oz.)

1 teaspoon bouillon paste or 1 beef bouillon cube

2 cups mashed potatoes, prepared (instant mashed potatoes are good!)

1 cup Mexican blend cheese, shredded

DIRECTIONS

Combine the ground beef, tomatoes, carrots, onion, peas, and green beans in a large skillet.

Simmer the beans, corn, Italian spice, and bouillon.

Cook for 5–7 minutes, allowing some of the liquid to evaporate.

Fill an oven-safe casserole dish or a deep pie plate halfway with the meat/veggie mixture.

Cover with mashed potatoes and shredded cheese.

Bake for 15 minutes at 350 degrees, or until cheese is melted and everything is warm.