Recipe - Mexican-Style Pie (Modified)

4 servings Potato
Buds®
1 1/3 cup Potato Buds® instant mashed
potatoes
1 cup Water
2 tablespoon Promise Ultra Fat Free
Margarine
One half teaspoon Salt; if desired
remaining ingredients
1 Egg; slightly beaten
One fourth cup Sliced green onions with
tops
One half pound Ground beef
ounce Kidney beans; canned,
drained, 1 can
1 md Onion; chopped, about 1/2
cup
8 ounce Salsa
2 teaspoon Chili powder; 2 to 3
teaspoons
One half teaspoon Cumin
One fourth teaspoon Salt
One fourth teaspoon Garlic powder
cup Shredded lowfat cheddar
cheese or Monterey Jack
cheese, 4 ounces

Heat oven to 425 oF. Grease pie plate, 9x1 One fourth 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 a 10 inch deepdish pie plate sprayed
with nonstick cooking spray. Bake 20 to 25 minutes or until light brown.

Cook ground beef and chopped onion in 10inch 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.

Modifications by Gail Shermeyer 4paws@netrax.net

Recipe by: Betty Crocker® Potato Buds® box back

Posted to MCRecipe Digest V1 #794 by 4paws@netrax.net (ShermeyerGail) on
Sep 20, 1997