2 tsp. beef bouillon (or 2 cubes)
3/4 c. water, boiling
1 lb. lean ground beef
3/4 c. Bisquick baking mix
1/2 c. crushed saltines
1/2 c. chopped onion
1/2 c. chopped green pepper (optional)
2 tbsp. catsup
1/8 tsp. pepper
2-3 med. potatoes, cut into wedges
4 slices American cheese, cut 1/2 diagonally
1 (4 oz.) can mushrooms, sliced, drained

Dissolve bouillon in water. Mix ingredients together, pat mixture into a 9 inch skillet leaving 1 inch around edge.

Arrange potato wedges on top of meat in spoke fashion. Pour bouillon in. Cover and cook 30-40 minutes low heat until potatoes are tender. Arrange cheese on potatoes. Sprinkle on mushrooms. Cook 2-3 minutes more until cheese is melted.