Ingredients
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1 1/2 lbs ground beef
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1 small green bell pepper, chopped
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2 garlic cloves, minced
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1 (15 1/2 ounce) can red kidney beans, rinsed and drained
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2 cups frozen corn, thawed
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8 ounces tomato sauce
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1 -2 teaspoon cumin
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1/2 teaspoon oregano
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1/2 teaspoon sugar
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1/8-1/4 teaspoon cayenne pepper
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1/8 teaspoon cinnamon
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salt, if needed to taste
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1/2 cup shredded cheddar cheese
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8 medium yukon gold potatoes, scrubbed' peeled, and cut into chunks
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3 tablespoons butter
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1 cup low-fat sour cream
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1 1/2 cups shredded cheddar cheese, DIVIDED (or cheddar-jack)
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1 tablespoon diced green chilis
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1/2 cup chopped onion
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1 (14 1/2 ounce) can diced tomatoes with green chilies
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1/2 cup milk
Instructions
- In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
- In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
- Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
- While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
- Return to hot pot and mash with butter, milk, and sour cream.
- Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
- Evenly spread potatoes over cheese layer in the pan.
- Evenly sprinkle potatoes with remaining 1/2 cup cheese.
- Bake at 350 for 25-30 minutes.