Chili Bake

1/2 pound ground beef
1 can Diced Tomatoes (14 1/2 ounces), drained some
1 - 15 1/4 ounce can corn (drained) or 2 cups frozen corn
1 cup sour cream or cottage cheese
Seasoning salt
About 1 tablespoon or more Chili or Taco Seasoning
6 to 8 ounces cheddar cheese or other cheese
1/2 cup Italian Seasoned Bread Crumbs

If Using Real Potatoes:
About 8 medium sized Potatoes
Milk for potatoes; amount until creamy
2 tablespoons Margarine or Butter

If Using Instant Potatoes:
2 1/2 cups more or less of Instant Potatoes
About 3 cups water
3/4 cup milk for instant potatoes
About 2 tablespoons Margarine or Butter

Brown the ground beef. Drain off the fat. Add some seasoning salt to the ground beef. For instant potatoes: Boil the water and milk. Add margarine to liquid. Add instant potato flakes to liquid. For mashed potatoes: add the amount of butter and milk to the potatoes and mash until smooth. Cook the corn if you are using frozen corn. Mix the tomatoes, corn, ground beef, and sour cream or cottage cheese (if you desire) together. Add chili or taco seasoning into the ground beef mixture. Place instant potatoes on the bottom of an oval size baking dish. Place meat mixture on top. Sprinkle with grated cheese. Sprinkle bread crumbs on top. Bake on 350 degrees F. for 25 to 30 minutes or until cheese melts and is bubbly.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html