- 250 g extra lean ground beef
- 2 large potatoes
- 2/3 cup fresh asparagus, trimmed and cut into 1 inch pieces
- 9 large mushrooms, chopped
- 1 large green pepper, chopped
- 2 cups shredded mozzarella cheese
- 5 tablespoons crushed tomatoes
- 1 medium onion, finely chopped
- 1 package (35 g) taco seasoning
- 4 tablespoons vegetable oil
Put the potatoes and 1/2 teaspoon salt in a pot. Pour water until potatoes are covered and bring to boil.
Reduce heat and simmer covered until cooked (a fork can easily be poked through them). Drain, peel and slice the potatoes.
Meanwhile heat oil in a pan over medium heat, add the onions and sauté until tender. Add the ground beef and cook until no longer pink, stir occasionally.
Add the crushed tomatoes, taco seasoning and 1/2 cup water. Mix well. Cover the pan and cook for 10 minutes.
Add the asparagus, green pepper and mushrooms. Cook until vegetables are tender and almost all liquid is absorbed, stirring occasionally.
Preheat the oven to 350°F.
Lightly spray a 8 x 8 inch baking dish with cooking spray.
Place a layer of sliced potatoes in the baking dish, followed by a layer of ground beef mixture. Continue layering until all ingredients are used. Sprinkle with cheese on top.
Bake on the middle rack of the oven until cheese is melted.