| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Beef-mt, Cheese-mt, Meatpie-mt, Oven-mt, Texmex-mt |
6 |
Servings |
INGREDIENTS
|
|
4 servings Potato |
|
|
Buds®- |
| 1 1/3 |
c |
Potato Buds® instant mashed |
|
|
potatoes |
| 1 |
c |
Water |
| 2 |
T |
Butter or margarine |
| 1/2 |
t |
Salt, if desired |
|
|
remaining ingredients- |
| 1 |
|
Egg, slightly beaten |
| 1/4 |
c |
Sliced green onions with |
|
|
tops |
| 1 |
lb |
Ground beef |
| 1 |
|
Onion, chopped about 1/2 |
|
|
cup |
| 8 |
oz |
Tomato sauce |
| 1/4 |
c |
Sliced ripe olives |
| 2 |
t |
Chili powder, 2 to 3 |
|
|
teaspoons |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Garlic powder |
| 1 |
c |
Shredded cheddar cheese or |
|
|
Monterey Jack cheese 4 |
|
|
ounces |
INSTRUCTIONS
Heat oven to 425 oF. Grease pie plate, 9x1 1/4 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@netrax.net (Shermeyer-Gail) on Sep 20, 1997
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