Yield: 1 Servings
|1½ pounds||Lean ground beef|
|½ cup||Diced green pepper|
|⅔ cup||Undiluted 2% partly skimmed Evaporated milk|
|1 pack||(approx. 39 g) chili seasoning mix|
|1 cup||Bottled salsa|
|1 cup||Frozen kernel corn|
|3 tablespoons||Tomato paste|
|1 cup||Shredded Cheddar cheese|
|½ teaspoon||Garlic salt|
|½ cup||Undiluted 2% partly skimmed evaporated milk|
|1½ cup||Instant mashed potato flakes*|
MASHED POTATO TOPPING
Mashed Potato Topping: Combine 1 cup water, 1 TB butter and ½ tsp garlic salt in medium saucepan. Bring to boil. Remove from heat. pour in ½ cup undiluted 2% partly skimmed evaporated milk. Stir in 1½ 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) Sauté 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 Posted to EAT-L Digest 24 Feb 97 by Lilia Prescod <lprescod@...> on Feb 24, 1997.