Ingredients:
1 1/2 lbs ground beef
1/2 cup chopped onions
1 small green bell peppers, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) cans diced tomatoes with green chilies
1 (15 1/2 ounce) cans red kidney beans, rinsed and drained
2 cups frozen corn, thawed
8 ounces tomato sauce
1 -2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon (optional)
salt, if needed to taste
1/2 cup shredded cheddar cheese
8 medium yukon gold potatoes, scrubbed’ peeled, and cut into chunks
3 tablespoons butter
1/2 cup milk
1 cup low-fat sour cream
1 1/2 cups shredded cheddar cheese, DIVIDED ( or cheddar-jack)
1 tablespoon diced green chilies
1/2 teaspoon salt ( or to taste)
1 teaspoon chives
1/4 teaspoon pepper
Directions:
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.
Servings: 10
Time preparation: 35 min.
Time total: 65 min.