Yucatan Shepherds Pie
Nutrition
Calories: 356 kcalCarbohydrates: 49 gProtein: 24 gFat: 21 gSaturated Fat: 15 gCholesterol: 30 mgSodium: 1425 mgFiber: 14 gSugar: 17 gVitamin A: 26 IUCalcium: 363 mgIron: 12 mg
Ingredients
- 1/2 cup chopped onion
- 1/2 cup Green bell pepper chopped
- 16 oz canned pinto beans rinsed, drained
- 1 3/4 cup hunt's chunky tomato sauce
- 1 tsp chili seasoning
- 1-3/4 cups water
- 1 1/3 cup instant mashed potato
- 1/3 cup Carnation Nonfat Dry Milk Powder
- 1/2 cup chunky salsa mild, medium or hot
- 1 tsp dried parsley flakes
- 3/4 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray.
- In a large skillet sprayed with olive oil-flavored cooking spray, sauté onion and green pepper for 5 minutes or until tender. Stir in pinto beans, tomato sauce, and chili seasoning. Lower heat and simmer for 5 minutes, stirring occasionally Pour mixture into prepared baking dish.
- In a medium saucepan, bring water to a boil. Remove from heat. Stir in potato flakes and dry milk powder. Add salsa, parsley flakes, and 1/2 cup Cheddar cheese. Mix gently to combine.
- Evenly spread potato mixture over bean mixture. Sprinkle remaining 1/4 cup Cheddar cheese over top. Bake for 20 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.