Instructions: The potatoes should be of a variety that does not go mushy when cooked. Dice the potatoes into 3/8 inch cubes. Cook in lightly salted water until just tender. Drain and rinse.

The meat should be a tender cut such as sirloin or top round, ground fine with no fat. Saute in olive oil the onion, garlic, beef bullion granules and meat in heavy skillet until meat is done. Season to taste with salt and black pepper. Add the Tabasco sauce and mix well.

Place the potatoes in a suitably sized baking dish, and dot them with butter.

Top with meat mixture. Cover with the shredded cheese. Bake at 375 degrees until bubbly and the cheese has melted.

Note: You may want to adjust the amount of Tabasco - just put in enough to get the "wang" you like. Dish can be topped with bread crumbs to get a brown top. Serve hot. If the meat mixture seems too dry, add a little water while cooking it. and there we are. This dish is primarily a meat sauce. It could be served with good results on pasta or other vegetables. I think you could mix the meat and potatoes, adding a little more water, and bake the mixture in a crust for a great meat pie. The only limit is your imagination.

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