1 lb. lean ground chuck
4 med. red boiling potatoes, peeled and cut into 1/4 inch slices
2 lg. carrots, scraped and cut into 1/4 inch slices
1 lg. onion, cut into 1/4 inch slices
1 med. green pepper, cut into 1/4 inch slices
1 (16 oz.) can whole tomatoes, undrained and chopped
1/4 tsp. pepper
1/8 tsp. dried whole basil

Cook ground chuck in a large oven-proof skillet with lid over medium heat until meat is browned, stirring to crumble. Drain well, and pat meat dry with paper towels. Wipe skillet with a paper towel. Reduce ground chuck to skillet, and layer potatoes, carrots, onion, green pepper, and tomatoes over top. Sprinkle with pepper and basil. Cover with oven-proof lid, and bake at 350 degrees for 45 minutes. Serve hot. Yield: 8 servings.

Each serving: 3/4 cup. Exchanges: 1 starch, 1 medium-fat meat. 147 calories. 16 gm. carbohydrates, 10 gm. protein, 4 gm. fat, 1 gm. fiber, 184 mg. sodium, 28 mg. cholesterol.