TOMATO

TOMATO-MUSHROOM CHEESEBURGER SKILLET
2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
1/2 pound fresh mushrooms, sliced
1 1/2 teaspoons salt
1 teaspoon pepper
8 ounce can tomato sauce
16 ounces cabbage, finely shredded, about 1/2 a medium cabbage
8 ounces Deluxe American cheese, diced (not cheese food)

In a very large skillet or Dutch oven, brown the ground beef with the onion, garlic and mushrooms. Season with salt and pepper; drain the fat. Add the tomato sauce and cabbage; toss to coat the cabbage with the sauce. Simmer, uncovered, about 10 minutes or until the cabbage is tender, stirring occasionally. Add the cheese and stir in; heat on low until melted then stir in well. Adjust the seasonings, if necessary.

Makes about 6 servings
Can be frozen

Per Serving: 432 Calories; 28g Fat; 35g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

I tried to come up with a variation of the Like Velveeta Ro-tel Main Dish, but I was a bit disappointed in it. It's very bland and boring. Nothing but the flavor of the cheese really stands out. I'm not sure what to add to give it more zip. I had to rush to make this tonight so I didn't have time to give it much thought. The Ro-tel tomatoes in the original recipe really make a big difference in this dish. One thing that I did like better about this version is that there wasn't so much liquid to water down the cheese. It clings very nicely to everything. When I make the Ro-tel version again, I think I will drain off most of the liquid in the tomatoes for a thicker cheese sauce.

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