Meat Vegetable Layer
- 1pound lean ground beef
- 1/2 red onion, chopped
- 3-4 garlic cloves, minced
- 2tablespoons all-purpose flour
- 1 1/4cups low sodium beef broth
- 3/4cup sweet corn (freshor canned and drained)
- 1 green bell pepper, chopped
- 1 medium carrotthinly sliced
- 115 oz. can diced tomatoes, well drained
- 1tablespoon tomato paste
- 1tablespoon ketchup
- 1tablespoon Dijon mustard
- 1tablespoon Worcestershire sauce
- 1tablespoon low sodium soy sauce
- 1teaspoon salt
- 1/2tsp EACH paprika, chili pwdr, dried parsley, dried oregano
- 1/4teaspoon pepper
- 1/2teaspoon hot sauce, more or less to taste
Cheesy Hash Brown Topping
- 6cups frozen hash browns
- 1 1/2cups sharp cheddar, divided
- 1/2cup freshly grated Parmesan cheese
- 1/2cup sour cream
- 1/4teaspoon salt
- 1/8teaspoon pepper
Hash Brown Topping: Heat 2 tablespoons olive oil over medium heat in a large nonstick skillet. Add hash browns in a single layer and cook undisturbed for 5 minutes. Flip hash browns and cook another 5 minutes. (They will not be all the way cooked – just golden in some places.) Set aside to cool.
Meat and Vegetables: Brown beef and onions in a 12” oven proof skillet* over medium high heat until beef is cooked through. Drain off excess grease.
Add garlic and sauté 30 seconds. Sprinkle flour over meat and cook while stirring for 2 minutes. Add remaining Meat/Vegetable ingredients and simmer, stirring occasionally, over medium heat for 7-10 minutes or until thickened. Taste and add additional hot sauce if desired. Spread evenly in skillet.
Meanwhile, in a large bowl, mix 1/2 cup sharp cheddar cheese, Parmesan cheese, hash browns, sour cream, salt and pepper.
Spread hash brown topping evenly over meat mixture and sprinkle with remaining 1 cup sharp cheddar cheese. Bake at 400F degrees for 30 minutes or until hash brown are completely cooked then broil to desired hash brown crispiness.