Begin by making a batch of skin on mashed potatoes with chopped scallions added at time of mashing.

Sauté in olive oil until crispy tender:
1 carrot (julienne)
1 small zucchini (julienne)
1/2 medium onion cut in small chunks
1/3 large pepper cut in small chunks
Mushrooms (as many as you like) cut in halves/quarters
Preheat oven to 350 degrees fahrenheit.

Season with pepper and Mrs. Dash garlic & herb, set aside and add 1 medium can of tomatoes (I used whole canned tomatoes that I had cut up a bit).

Next fry about 1 pound of ground beef, crumbled, until medium doneness. Drain fat, and then return the veggie mixture to the beef and heat through to simmering.

Transfer mixture to baking dish, top with grated/shredded cheese of choice (I used mixture of Cheddar and Mozzarella.) Spread the potatoes over the cheese and bake about 15 – 20 minutes until bubbly & potatoes begin to brown.

This recipe was contributed by Liz SR from the Radiant Recovery Community Forum.