This reminded me of a "cheater" version of shepherd's pie. Instead of using creamy mashed potatoes on top, you use frozen hash browns. I thought it turned out really good and it was so much easier than dicing, boiling and mashing potatoes.
I thought it was yummy.
adapted from: Taste of Home
(Printable Recipe) or (Printable with Picture)
1/2 Lb. lean ground beef
1/2 medium onion, finely chopped
1/2 c. zucchini, diced (un-peeled)
1 (14.5 oz.) can diced tomatoes, drained
3/4 tsp. chili powder, or to taste
1 tsp. Italian seasoning, or to taste
3/4 tsp. garlic powder, or to taste
salt and pepper, to taste
1 c. frozen veggies (corn, carrots, peas)
3 c. frozen shredded hash browns, thawed & drained
1 c. Cheddar cheese, grated
1 egg, lightly beaten
salt and pepper
Preheat oven to 400 degrees. Brown ground beef in a large skillet over medium heat. Add the onion and zucchini and saute a few minutes or until tender. Stir in the tomatoes, chili powder, Italian seasoning, garlic powder, salt, pepper and frozen veggies. Simmer for 5 minutes.
Divide meat mixture evenly between four ramekins (or a small-medium casserole dish). Combine all of the topping ingredients and stir until combined. Spoon evenly over meat mixture. Bake, uncovered, for 25-30 minutes or until hash browns are lightly toasted and brown. Serves: 4
Jenn's Notes: The topping gets pretty firm after baking, so I like to use my spoon and break it up a bit. That way it is easier to eat.
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