Mexican-style pie

Yield: 6 Servings

Measure Ingredient
---4 servings Potato BudsĀ®---
1⅓ cup Potato BudsĀ® instant mashed potatoes
1 cup Water
2 tablespoons Butter or margarine
½ teaspoon Salt; if desired -remaining ingredients---
1 Egg; slightly beaten
¼ cup Sliced green onions with tops
1 pounds Ground beef
1 medium Onion; chopped, about 1/2 cup
8 ounces Tomato sauce
¼ cup Sliced ripe olives
2 teaspoons Chili powder; 2 to 3 teaspoons
¼ teaspoon Salt
¼ teaspoon Garlic powder
1 cup Shredded cheddar cheese or Monterey Jack cheese, 4 ounces

Heat oven to 425 oF. Grease pie plate, 9x1¼ inches. Prepare mashed potatoes as directed on package for 4 servings - except decrease water to 1 cup and omit milk. (Gail's note: amounts as noted above are correct.

Prepare by heating water, margarine and salt to boiling on stovetop; remove from heat. Stir in potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until desired consistency.) Stir in egg and green onions. Spread and press potato mixture evenly against bottom and side of pie plate. Bake 20 to 25 minutes or until light brown.

Cook ground beef and chopped onion in 10-inch skillet, stirring occasionally, until beef is brown; drain thoroughly. Stir in remaining ingredients except cheese. Cover and cook over low heat 5 minutes, stirring occasionally. Spoon into shell; sprinkle with cheese. Bake 2 to 3 minutes or until cheese is melted. Garnish with sour cream, green bell pepper, tomato and avocacdo, if desired.

Makes 4 to 6 servings.

High Altitude Directions (3500 to 6500 feet): No changes needed.

Recipe by: Betty Crocker® Potato Buds® box back Posted to MC-Recipe Digest V1 #794 by 4paws@... (Shermeyer-Gail) on Sep 20, 1997

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