An Italian-seasoned ground beef, onion, bell pepper and tomato mixture is topped with homemade popover dough and baked until puffed and golden brown.
1 1/2 pounds lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 clove garlic, minced
1/2 teaspoon crushed dried oregano
3/4 teaspoon salt - divided use
1 (8-ounce) can tomato sauce
1/2 cup water
1 (1.25-ounce) envelope spaghetti sauce mix
1/8 teaspoon hot pepper sauce
8 ounces Monterey Jack cheese, sliced
1 cup milk
2 large eggs
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
- In a large skillet, brown ground beef until no pink is remaining; drain.
- Stir in onion, bell pepper, garlic, oregano and 1/4 teaspoon of the salt. Sauté until just softened, about 3 minutes.
- Add tomato sauce, water, spaghetti seasoning mix and hot pepper sauce; mix well. Simmer about 10 minutes, stirring occasionally.
- Pour into a 13x9x2-inch baking dish. Top with cheese slices.
- Preheat oven to 400°F (205°C).
- In a mixing bowl combine milk, eggs and oil; beat for 1 minute. Add flour and remaining ½ teaspoon salt; beat for 2 minutes or until smooth.
- Spoon dough over ground beef mixture; sprinkle with Parmesan cheese.
- Bake for 25 to 30 minutes, or until puffed and brown.
Makes 8 servings.