Directions:
- Preheat oven to 425°F (220°C), Gas Mark 7.
- Coat a nonstick skillet with cooking spray.
- Add the onions, and sauté until they wilt.
- Add the meat and cook, separating with a wooden spoon until meat has turned brown.
- Strain the beef mixture of all fat and liquid; return to the skillet and stir in the green chilies.
- Add the broth, Worcestershire sauce, tomato paste, taco seasoning and pepper; set aside.
- Boil the potatoes with the garlic in lightly salted water until done.
- Drain the potatoes and remove the garlic.
- Mash the potatoes with the milk and egg substitute; season to taste.
- Place the meat mixture in the bottom of oven-proof casserole.
- Top with Mexicorn and then spread with mashed potatoes.
- Coat with cooking spray and bake for approximately 20 minutes until heated through and top is nicely browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.76 Kcal (1280 kJ) | ||
| Calories from fat | 69.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 130.66mg | 44% | |
| Sodium | 396.9mg | 17% | |
| Potassium | 908.03mg | 19% | |
| Total Carbs | 31.56g | 11% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 28g | 56% | |
| Vitamin C | 38.9mg | 65% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.9mg | 16% | |
| Calcium | 73.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 82.3 Kcal (345 kJ) | ||
| Calories from fat | 18.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 12% | |
|---|---|---|---|
| Cholesterol | 35.17mg | 44% | |
| Sodium | 106.83mg | 17% | |
| Potassium | 244.41mg | 19% | |
| Total Carbs | 8.49g | 11% | |
| Sugars | 2.23g | 33% | |
| Dietary Fiber | 1.07g | 16% | |
| Protein | 7.54g | 56% | |
| Vitamin C | 10.5mg | 65% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.8mg | 16% | |
| Calcium | 19.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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