Recipe - Mexicali Shepherds Pie

1 One half pound Lean ground beef
One half cup Diced green pepper
2/3 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 tablespoon Tomato paste
1 cup Shredded Cheddar cheese

MASHED POTATO TOPPING
1 cup Water
1 tablespoon Butter
One half teaspoon Garlic salt
One half cup Undiluted 2% partly skimmed
evaporated milk
1 One half cup Instant mashed potato
flakes*

Mashed Potato Topping: Combine 1 cup water, 1 TB butter and One half tsp garlic
salt in medium saucepan. Bring to boil. Remove from heat. pour in One half cup
undiluted 2% partly skimmed evaporated milk. Stir in 1 One half 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 6cup 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 EATL Digest 24 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 24, 1997.