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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
refrigerated butter-flavored cooking spray |
3/4 cup vidalia onion, roughly chopped |
1 lb ground sirloin |
1/4 cup beef broth |
1 teaspoon worcestershire sauce |
1/2 tablespoon tomato paste |
2 teaspoons taco seasoning mix |
2 ounces chopped green chilies |
fresh ground pepper |
1 lb potato, peeled and cubed |
3 cloves garlic, cut in half |
1 fluid ounce milk |
1 beaten egg |
3/4 cup mexicorn or 3/4 cup corn mixed with chopped peppers |
Directions:
1. Preheat oven to 425°F (220°C), Gas Mark 7.
2. Coat a nonstick skillet with cooking spray.
3. Add the onions, and sauté until they wilt.
4. Add the meat and cook, separating with a wooden spoon until meat has turned brown.
5. Strain the beef mixture of all fat and liquid; return to the skillet and stir in the green chilies.
6. Add the broth, Worcestershire sauce, tomato paste, taco seasoning and pepper; set aside.
7. Boil the potatoes with the garlic in lightly salted water until done.
8. Drain the potatoes and remove the garlic.
9. Mash the potatoes with the milk and egg substitute; season to taste.
10. Place the meat mixture in the bottom of oven-proof casserole.
11. Top with Mexicorn and then spread with mashed potatoes.
12. Coat with cooking spray and bake for approximately 20 minutes until heated through and top is nicely browned.
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