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Mexican-style Pie (modified)

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs, Dairy Mexican Beans & leg, Beef, Main dishes 6 Servings

INGREDIENTS

4 servings Potato
Buds®-
1 1/3 c Potato Buds® instant mashed
potatoes
1 c Water
2 T Promise Ultra Fat Free
Margarine
1/2 t Salt, if desired
remaining ingredients-
1 Egg, slightly beaten
1/4 c Sliced green onions with
tops
1/2 lb Ground beef
oz Kidney beans, canned
drained 1 can
1 Onion, chopped about 1/2
cup
8 oz Salsa
2 t Chili powder, 2 to 3
teaspoons
1/2 t Cumin
1/4 t Salt
1/4 t Garlic powder
c Shredded lowfat 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 a 10 inch
deep-dish pie plate sprayed with nonstick cooking spray. 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.  Modifications by Gail Shermeyer
<4paws@netrax.net>  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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