Serves: 6
Total Calories: 349

1 1/2 pounds ground beef
1/2 cup chopped onion
2 cups water
3 tablespoons margarine or butter
1/2 teaspoon salt
3/4 cup milk
2 cups mashed instant potato flakes
1 (4 1/2-ounce) can chopped green chili
1 cup (4 oz.) shredded Mexican cheese blend
1 (10-ounce) can red enchilada sauce
1 to 2 chipolte chili in adobo sauce (from 11-oz. can), drained, seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained
1/8 teaspoon paprika
1/3 cup sliced green onions
1 small tomato, cut into 6 wedges

Heat oven to 400®F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.

Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese.

Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese.

Bake at 400®F. for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.

Nutrition Per Serving: Calories 530 Protein 29g Carbohydrate 37g Fat 29g Sodium 930mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 349
Calories from Fat: 82

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