1 1/2 lb Lean ground beef
1/2 c Diced green pepper
2/3 c Undiluted 2% partly skimmed
-Evaporated milk
1 pk (approx. 39 g) chili
-seasoning mix
1 c Bottled salsa
1 c Frozen kernel corn
3 tb Tomato paste
1 c Shredded Cheddar cheese
-MASHED POTATO TOPPING-
1 c Water
1 tb Butter
1/2 ts Garlic salt
1/2 c Undiluted 2% partly skimmed
-evaporated milk
1 1/2 c Instant mashed potato
-flakes*
Mashed Potato Topping: Combine 1 cup water, 1 TB butter and 1/2 tsp garlic
salt in medium saucepan. Bring to boil. Remove from heat. pour in 1/2 cup
undiluted 2% partly skimmed evaporated milk. Stir in 1 1/2 cups instant
mashed potato flakes.*
*For creamier mashed potatoes, add more evaporated milk. For firmer mashed
potatoes, add more flakes. (Personally, you can probably just make your own
mashed potatoes if you don’t like mixes)
Saut? beef and green pepper in large frypan until meat is no longer pink;
drain off fat. Blend in e. milk and chili seasoning mix. Cook and stir over
med. heat until mixture comes to a boil. Remove from heat. Mix in salsa,
corn and tomato paste. Spoon mixture into shallow 6-cup baking dish.
Sprinkle shredded cheese over all. Spoon potato topping over cheese layer,
sealing to edges of dish. Garnish top of casserole with additional cheese.
Bake in 350 oven 30 min. or until hot and bubbly. Makes 6 servings.
442 Cal. 34 g Protein, 22 g Fat, 27 g. Carbohydrate
Yields
1 Servings