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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This a wonderfully portioned dish which can be served alone or with a side salad and cornbread. It has a delicious flavor with spice!Veronica Greco, Tampa, Florida Ingredients:
2 medium potatoes, peeled and cubed |
1/2 pound ground beef |
1/2 cup canned diced tomatoes |
1/3 cup medium salsa |
2 tablespoons canned chopped green chilies |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 cup (4 ounces) shredded cheddar cheese, divided |
1 cup frozen corn |
2 tablespoons butter |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, green chilies and 1/4 teaspoon salt and pepper; heat through. Stir in 1/2 cup cheese. Transfer to a greased 4-cup baking dish; sprinkle with corn.
3. Drain potatoes and place in a large bowl. Mash potatoes with butter and remaining salt and pepper. Spread over top; sprinkle with remaining cheese.
4. Bake at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
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