Peel potatoes and cut into 1/2" dice.

Place potatoes and 2 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until slightly tender, 8-10 minutes, stirring once halfway through.

Carefully remove from microwave.

While potatoes microwave, continue recipe.

Hold lettuce at root end and chop coarsely. We recommend thoroughly washing your lettuce as it may contain incidental grit or pests. To completely clean, place in a bowl covered with water and massage. Drain and pat dry.

Core tomato and cut into 1/2" dice.

Place a large oven-safe pan over medium-high heat.

Add ground beef, onions, and 1/2 tsp. salt to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 6-8 minutes.

Carefully drain any excess liquid. Pan will be hot! Use caution.

Add flour to hot pan and stir until no dry flour remains. Add 3/4 cup water, beef base, onion salt, 1/4 tsp. pepper, crushed tomatoes, and potatoes. Stir to combine and bring to a simmer.

Once simmering, stir often until potatoes are tender and sauce is slightly thickened, 3-5 minutes.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Evenly top casserole with cheese and potato sticks.

Broil under hot broiler until cheese is melted and potato sticks are golden-brown, 1-2 minutes.

Don't text and broil! Keep an eye on oven as cheese and potato sticks may burn easily under broiler.

Carefully remove from oven. Pan handle will be hot! Use an oven mitt.

Plate dish as pictured on front of card, topping casserole with lettuce and tomatoes. Bon appétit!