Beef and Cabbage Pie
               
This beef and cabbage pie is made in a potato crust.  Add a
few taco ingredients, and you've got a real yummy dinner!

Beef and Cabbage Pie

1-1/2 cups (360 ml) shredded peeled potatoes
1-1/2 cups (360 ml) shredded Cheddar cheese, divided (6 oz /
   168 g)
1/2 teaspoon (2.5 ml) pepper, divided
1/4 teaspoon (1.25 ml) onion salt, divided
1 pound (450 g) ground beef
1-1/2 cups (360 ml) shredded cabbage
1 can (4 oz / 112 g) chopped green chilies, drained
1/2 cup (120 ml) bottled taco sauce
Additional taco sauce, optional

In a large mixing bowl, combine potatoes, 1/2 cup (120 ml)
cheese, 1/4 teaspoon (1.25 ml) pepper and 1/8 teaspoon (.63
ml) onion salt.  Press into the bottom and up the sides of a
greased 10-inch (25-cm) pie plate.  Bake at 350 F (180 C)
for 20 minutes.  Meanwhile, in a large skillet, brown ground
beef; drain.  Add cabbage; saute over high heat for 2-3
minutes or until crisp-tender.  Remove from heat.  Stir in
chilies, taco sauce and remaining pepper and onion salt.
Mix well.  Spoon into potato crust; bake another 20 minutes.
Remove from oven and sprinkle with remaining cheese.  Bake
2-3 minutes longer or until the cheese is melted.  Let stand
10 minutes before serving.  Serve with additional taco sauce
if desired.

Makes 6 servings.