1 lb. Ground Beef
1 ½ lbs. russet potatoes (2 large potatoes), peeled and cut into chunks
1 tsp. salt
4 Tbsp. butter, cut into chunks
¼-1/3 cup milk
1 can (4 oz.) diced mild green chilies, drained
1 cup shredded reduced-fat cheddar cheese, divided use
Garlic salt and freshly ground black pepper, to taste
3 cloves garlic, finely chopped
1 package (1 ¼ oz.) taco seasoning
1 ½ cups salsa (hot, medium or mild depending on preference)
1 can (15 ½ oz.) black beans, drained and rinsed
Avocado & Tomato Topping
2 Roma tomatoes, diced
1 large avocado, diced
¼ cup fresh cilantro, chopped
Juice of ½ of a lime
Salt and pepper to taste
Preheat oven to 350ºF.
Place potatoes in a large saucepan and cover with 1-inch water. Stir in 1 tsp. salt and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until potatoes are tender when pierced with a fork.
While potatoes are cooking, cook beef in a large skillet, breaking up with a spatula, stirring occasionally until browned. Add garlic and continue cooking for 1 minute. Drain, sprinkle in the taco seasoning, add salsa and stir to combine. Cook for a few minutes, stirring frequently, until the mixture comes to a simmer and thickens. Remove from heat and gently stir in black beans.
Drain potatoes and return to pot. Mash potatoes until smooth. Add butter, milk, green chilies and 2/3 cup of cheese. Stir until well combined, cover and set aside.
Transfer meat mixture to a 2-quart baking dish and spread out evenly. Top with the mashed potatoes, spreading to an even layer all the way to the edges; sprinkle with the remaining cheese and bake for 30-40 minutes until beginning to turn brown.
While pie is baking, place the diced tomatoes, avocado, cilantro and lime juice in a medium bowl, season with salt and pepper, stir to combine. Top each serving with a big scoop of avocado and tomato mixture.
Based on 90% lean Ground Beef
Nutrition information per serving: Calories 520; Total fat 24g (Sat. fat 12g; Trans fat 0g); Cholest. 85mg; Sodium 1850mg; Total Carb. 47g; Fiber 9g; Total Sugars 8g; Protein 28g; Vit D (2% DV); Calcium (25% DV); Iron (25% DV); Potas. (31%DV)
This recipe is an excellent source of protein, zinc, niacin, vitamin B6, selenium, and iron.