1 1/2 c. peeled and shredded potatoes (2 med.)
1/2 c. shredded Cheddar cheese (2 oz.)
1/4 tsp. pepper
1/8 tsp. onion salt
1 lb. lean ground beef
1 1/2 c. shredded cabbage
1 can (4 oz.) chopped green chili peppers, drained
1/2 c. taco sauce
1/4 tsp. pepper
1/8 tsp. onion salt
1 c. shredded cheese
Taco sauce (optional)

In a large bowl mix potatoes, 1/2 cup cheese, pepper, onion salt. Press into bottom and up sides of a greased 1 quart shallow baking dish. Bake in 350 oven for 20 minutes.

Meanwhile, in a large skillet, stir-fry cabbage over high heat for 2-3 minutes. Remove from heat. Stir in ground beef, green chili peppers, taco sauce, pepper and onion salt. Mix well. Mound into partially baked potato crust and bake 20 minutes. Top with remaining cheese and bake 2-3 minutes more, or until cheese is melted. Let stand 10 minutes.

Serve with additional taco sauce and shredded lettuce and tomatoes if desired.