Taco Casserole

 Do you love tacos? Do you like casseroles? Then this meal is for you!

I've been in a cooking rut the last couple of weekends and have just been making the same thing over and over. But I really wanted to taste something different and I was craving some Mexican food. This meal turned our insanely tasty and the shredded potatoes in it just added the right texture and bulk to fill you up. Add any veggies you like, but I really liked the carrot/onion/tomato mixture for my taco. You could certainly top this with some guacamole---it would make it even better!

Ingredients
1) 2 pound of ground beef (or other ground meat of choice)
2) 1 pound of potatoes, grated or diced
3) 1 pound of carrots, grated or diced
4) 2 onions, grated or diced
5) 2 cans of diced tomatoes (15oz each)
Extra: 4 tablespoons chili powder, 4 tablespoons cumin, 1/2 tablespoon salt (optional 1 teaspoon of hot sauce)

Instructions
1) Preheat your oven to 350.
2) Heat a large skillet over medium-high heat, and add your ground beef.
3) Break up the ground beef into small chunks and cook until browned. Drain out the majority of the liquid in the bottom of the pan (I do this by tilting the pan to the side, and using a scoop to ladle the oil into a bowl.)

4) While your ground beef was cooking, shred up your vegetables. I used the shredded attachment on my food processor and ran the potatoes, carrots, and onions through in large chunks. It was much easier than chopping, but if you don't have a food processor you can chop into uniform-sized pieces or grate with a cheese grater.

5) Once your ground beef is done, stir in your seasonings and the tomatoes and mix to incorporate.

6) In a large 9x13 casserole dish, combine the ground beef and your grated vegetables. Stir to thoroughly mix.

7) Bake for 45 minutes, until the vegetables are tender and the top starts to brown. Top with guacamole for an even better meal!