Tex-Mex Shepherd's Pie

Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :0:10
Categories : Meat:Beef

1 pound ground beef, extra lean
1 medium onion -- diced
1 medium green pepper -- diced
11 ounces Mexican style corn, serving -- drained
14 1/2 ounces no-salt-added whole tomatoes -- drained and
diced
4 ounces LaVictoria diced green chilies -- drained
4 ounces mushrooms -- sliced
4 ounces black olives -- sliced
8 ounces no salt added tomato sauce
2 ounces pimientos -- diced
15 1/2 ounces low sodium kidney beans, canned
1/2 cup red wine
8 ounces low-sodium cheddar cheese
2 cloves garlic -- minced
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/2 pounds potatoes -- peeled and cubed
1/2 cup fat-free sour cream -- melted
1 tablespoon butter -- melted
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup four-cheese Mexican-style shredded cheese

Boil potatoes until tender. Drain. Mash with sour cream, salt, white
pepper and Mexican four cheese. Set aside Cook beef in frying pan until it
is browned. Drain. Add onion, green pepper, corn, tomatoes, garlic,
pimentos, beans, black olives, green chilies and mushrooms. Cook for 10
minutes. Add tomato sauce, wine, seasoned salt, seasoned pepper, chili
powder, cumin, and oregano. Bring to a boil. Pour mixture into a 2 quart
baking dish. Spread cheddar cheese over mixture. Spread mashed potatoes
over dish, smoothing evenly. Brush surface with butter. Bake in a 325 F
oven for 35 to 40 minutes.

Description: "A South of the Border twist on an Irish favorite."
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele Wilson © 2004"
Start to Finish Time: "0:50"
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Per Serving (excluding unknown items): 505 Calories; 25g Fat (44.9%
calories from fat); 27g Protein; 42g Carbohydrate; 8g Dietary Fiber;
79mg Cholesterol; 677mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean
Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.


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