1 1/2 pounds russet potatoes (2 large potatoes), peeled and cut into chunks
1 teaspoon salt
4 tablespoons butter, cut into chunks
1/4-1/3 cup milk
1 (4 ounce) can diced mild green chiles, 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 (1 1/4 ounce) package taco seasoning
1 1/2 cups salsa (hot, medium or mild depending on preference)
1 (15 1/2 ounce) can black beans, drained and rinsed
Avocado & Tomato Topping
2 Roma tomatoes, diced
1 large avocado, diced
1/4 cup fresh cilantro, chopped
Juice of 1/2 lime
Salt and pepper to taste
Heat oven to 350 degrees F.
Place potatoes in a large saucepan and cover with 1-inch water. Stir in
1 teaspoon 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, heat a separate large non-stick skillet over
MEDIUM heat until hot. Add ground beef and cook for 8-10 minutes, breaking
beef into small crumbles and stirring occasionally.
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.
Nutrition information per serving based on 90% lean ground beef: 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.
Recipe and photo credit (used with permission):
Texas Beef Team