This was good, but it bears repeating that this dish is only going to be as savory as the spices you use to flavor it. I used garlic powder liberally, as well as onion powder and about 1/2 tsp. of Old Bay. I also added a little soy sauce, dry mustard (NOT the same as prepared mustard), chili sauce and a TB of brown sugar to the beef and I let the meat sit overnite in the fridge so the spices could really meld together. To the beef and veggies mixture I added some of the starch water drained from the taters and I topped it with cheddar, as Parmesan is just too bland to put on top of such a hearty dish. I'll definitely make this again - it's a keeper.
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This was good, but it bears repeating that this dish is only going to be as savory as the...