1 lb. lean ground chuck
4 med.-size 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.-size 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 skillet with lid over medium until meat is browned, stirring to crumble. Drain and pat meat dry with paper towels. Wipe skillet with a paper towel. Return ground chuck to skillet and layer potatoes, carrots, onion, green pepper, and tomatoes over top. Sprinkle with pepper and basil. Cover with ovenproof lid. Bake at 350 degrees for 45 minutes. Serve hot.