This recipe is such a hit it’s traveled all over the country. My mother began making it in Pennsylvania, I took it to Texas when I married and I’m still making it in California, and my daughter treats her friends to it in Colorado.
—Helen Carmichall, Santee, CA
Prep: 20 min. • Cook: 45 min. Makes: 10 servings
2 lbs. lean ground beef (90% lean)
4 lbs. potatoes, peeled and sliced 1/4 in. thick
1 large onion, sliced
1 tsp. salt
1/2 tsp. pepper
1 tsp. beef bouillon granules
1 cup boiling water
1 can (28 oz.) diced tomatoes, undrained
Minced fresh parsley, optional
In a Dutch oven, layer half of each of the meat, potatoes and onion. Sprinkle with half the salt and pepper. Repeat layers. Dissolve the bouillon in water; pour over all. Top with the tomatoes. Cover and cook over medium heat until the potatoes are tender, about 45-50 minutes. If desired, garnish with parsley.
1 cup: 270 cal., 8g fat (3g sat. fat), 57mg chol., 493mg sod., 30g carb. (5g sugars, 3g fiber), 21g pro. Diabetic exchanges: 3 lean meat, 2 starch.