Ingredients:
2 cups cold mashed potatoes ( prepared with milk and butter)
1 (1 1/4 ounce) envelopes taco seasoning, divided
1 lb ground beef
1/2 cup chopped onions
1 (14 ounce) cans refried beans
1/2 cup thick spicy barbecue sauce
1/4 cup water
1 cup shredded lettuce
1 medium tomatoes, seeded and chopped
2 cups shredded four-cheese Mexican blend cheese
1/2 cup sliced black olives
1/4 cup pickled jalapeno peppers, rings
sour cream
Directions:
Combine the potatoes and 2 Tbl. taco seasoning.
Press in a greased 9″ deep dish pie plate; set aside.
In skillet, cook beef and onion til done. Drain and stir in beans, barbecue sauce, water and remaining taco seasoning.
Cook and stir until hot and bubbly.
Spoon into potato crust.
Top with 1 cup of the cheese.
Bake at 350F for 30-35 minutes or until heated through.
Top with lettuce, tomato, rest of cheese, black olives, jalapenos and sour cream.
4-6 servings. Serve with cornbread muffins if desired!
Servings: 4-6
Time preparation: 20 min.
Time total: 65 min.