Baltimore Hash

1 pound ground beef

1 small diced onion

28 ounces diced tomatoes -- canned, undrained

1 cup diced carrots

1 cup diced celery

1 cup potatoes -- peeled and cubed

Salt and Pepper to taste

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery, and potatoes. Bring to a boil. Reduce heat; cover, and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.

Yield: 6 servings.

AUTHOR: Lori A