Source: All New Cookbook for Diabetics and Their Families - University of Alabama at Birmingham

1 pound lean ground chuck
4 medium-size red boiling potatoes, peeled and cut into 1/4-inch slices
2 large carrots, scraped and cut into 1/4-inch slices
1 large onion, cut into 1/4-inch slices
1 medium-size green pepper, cut into 1/4-inch slices
1 (16 ounce) can whole tomatoes, undrained and chopped
1/4 teaspoon pepper
1/8 teaspoon dried whole basil

Cook ground chuck in a large ovenproof skillet with lid over medium heat until meat is browned, stirring to crumble. Drain well, and pat meat dry with paper towels. Wipe skillet with a paper towel.

Return ground chuck to skillet, and layer potatoes, carrots, onion, green pepper and tomatoes over top. Sprinkle with pepper and basil.

Cover with ovenproof lid, and bake at 350 degrees F for 45 minutes. Serve hot.

NOTE: Someone complained that this recipe took TWO hours to bake. I tried the recipe myself, preparing the ground chuck and baking it in a cast iron skillet, and it was ready in 45 minutes.