If you're like me, you're a beef lover.  Nothing like sinking my teeth into a thick, juicy porterhouse steak!  To honor beef producers and May Beef Month, I'm sharing this recipe for a different twist on chili.  Recipe courtesy of easybeefrecipes.com.  Thank you beef producers!


1-1/2 pounds lean ground beef      1 can of sloppy Joe sauce     1 can chili with beans

4 cups of frozen shredded hashbrowns     2 cups shredded cheddar cheese


Preheat oven to 425 degrees.  Brown ground beef in a large skillet for 7-10 minutes or until beef crumbles and is no longer pink.  Stir in sloppy Joe sauce and chili.  Using a 13 by 9 inch glass baking dish, sprayed with non-stick cooking spray, pour chili mixture into the dish and top with frozen hashbrowns.  Cover and bake for 30 minutes. Uncover and bake for ten more minutes until brown and crisp.  Sprinkle with cheese and bake another five minutes or so until cheese is melted.  Dig in and enjoy!