Ground beef bonanza

Time for another delicious edition of Corrys crazy cooking. Tonight, I turned chuck ground beef, into some far less ordinary.

Started out by crumbling and browning up about 1 1/4 lbs. of ground chuck. Once that's just about done, season to flavor. I used rosemary, cilantro, and seasoning salts (see spaghetti recipe for what that is). Add to that, Tiger sauce and balsamic vinegar, my secret to great ground beef. Continued cooking, while mixing in about 1/2 cup of shredded sharp cheddar. Reduce that to the lowest possible heat, cover, and stir as occasionally.

Now that all by itself, would taste pretty good. But why? That needs MORE STUFF! Cooked up 2 boxes of Betty Crocker scalloped potatoes, one cheesy scalloped, one sour cream and chives. Once that was all into a nice size casserole dish, baked it for about 27 minuets at 450. After that, take out of the oven to so the sauce thickens nicely.

With that in the oven, took 2 cans of whole kernel corn, and 2 cans of french cut green beans. Cooked those with a good sprinkle of Lawery's seasoning salt. Once that was nice and hot, drained off the water. Take the corn and beans, and mix in with the ground beef. Mix and simmer on medium to low heat for about 5 minuets.

Went back and forth as to if this should be layered together at this point as a casserole or not. A quick sample of the beef mix, and potatoes made up my mind. It is defiantly a two entree meal.

Total cook time of about 45 minuets. Cost around $9.00. Made 4-5 servings. Not those wimpy normal servings. I'm talking about 4-5 servings for me and my brothers. Man size servings, for man style food!

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