Southwest Six-layer Dinner (D.S.)

This is one more easy camp dish, good for the whole family, But Diabetic Style. Again, freeze the meat at home and use it as an ice cube for a day or two. The rest is easy to hold for a few days.
To char your peppers, use a hot dog stick, and hold over the open fire. Char until black. Remove skins and seeds. This is a meal in its self. All you need with if is some oatmeal Brownies,(D.S.) Maybe a salad.

1 pound lean ground chuck
4 medium-size red potatoes, peeled and cut to 1/4" slices
2 large carrots, washed and cut into 1/4" slices
1 large onion, cut into 1/4 slices
2 medium Publono peppers, Peeled, seeded and cut into 1" squares
1 (16-ounce) can tomatoes, undrained and chopped
1/4 teaspoon pepper, fresh ground
1/8 teaspoon dried Mexican oregano

Cook ground chuck in a 10" Dutch oven, over 12 charcoales, until meat is browned, stirring to crumbled. Remove meat from Dutch oven and drain well, and pat meat dry with paper towels. Wipe Dutch oven with paper towels. Return meat to Dutch oven, and layer potatoes, carrots, onion, Pablono peppers, and tomatoes over top. Sprinkle with Pepper, and oregano. Cover and cook over 7 charcoals, and 13 to 15 on top, at 350°f. for 45 minutes. Serve hot.

Serving size:
3/4 cup

Nutrition:
Caloies147
Fat 4g
Carbohydrates 16g
Fiber 1g
Cholesterol 28mg
Protein 10g
Sodium 184mg

Exchanges:
1 Starch
1 Medium-fat meat