1 pound ground beef 96% lean 1 med. onion, chopped 1 garlic clove, minced 1 14.5 oz. can diced tomatoes, drained 1 t. chili powder 1 t. dried oregano 1/2 t. salt 1/4 t. pepper 1 1/2 c. frozen mixed vegetables
Topping: 3 c. frozen shredded hashbrown potatoes, thawed and drained 1 c. shredded cheddar cheese 1 egg 1/8 t. salt 1/8 t. pepper
In large skillet, cook beef, onion and garlic til beef is browned; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to boil. Reduce heat, simmer uncovered for 10 min. Stir in the vegetables. Pour into a greased 9 in. pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake uncovered at 400 degrees for 30 min.