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1 1/2 pounds ground beef
1/2 cup chopped onions
2 cups water
3 tablespoons margarine or butter
1/2 teaspoon salt
3/4 cup milk
2 cups mashed instant potato flakes
1 (4 1/2-ounce) can chopped green chilies
1 cup (4 oz.) shredded Mexican cheese blend
1 (10-ounce) can red enchilada sauce
1 to 2 chipolte chili in adobo sauce (from 11-oz. can), drain...
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1 (11-ounce) can vacuum-packed whole kernel corn with red and...
1/8 teaspoon paprika
1/3 cup sliced green onions
1 small tomato, cut into 6 wedges
Heat oven to 400®F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese.
Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese.
Bake at 400®F. for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.
Nutrition Per Serving: Calories 530; Protein 29g; Carbohydrate 37g; Fat 29g; Sodium 930mg
1/2 cup chopped onions
2 cups water
3 tablespoons margarine or butter
1/2 teaspoon salt
3/4 cup milk
2 cups mashed instant potato flakes
1 (4 1/2-ounce) can chopped green chilies
1 cup (4 oz.) shredded Mexican cheese blend
1 (10-ounce) can red enchilada sauce
1 to 2 chipolte chili in adobo sauce (from 11-oz. can), drain...
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1 (11-ounce) can vacuum-packed whole kernel corn with red and...
1/8 teaspoon paprika
1/3 cup sliced green onions
1 small tomato, cut into 6 wedges
Heat oven to 400®F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese.
Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese.
Bake at 400®F. for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.
Nutrition Per Serving: Calories 530; Protein 29g; Carbohydrate 37g; Fat 29g; Sodium 930mg
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