|1 & 1/2||lb. lean ground beef round (ground turkey works really well too, especially when it is on sale!)|
|1/2||cup chopped onion (as onion and I have a gastrointestinal disagreement, I used granulated onion powder from Penzey's, whatever is says for an equivalent, mixed into the ground beef)|
|3||tablespoons butter or margarine|
|2||cups Hungry Jack® Mashed Potato Flakes|
|1||(4.5-oz.) can Old El Paso® Chopped Green Chiles|
|4||oz. (1 cup) shredded Mexican cheese blend|
|1||(10-oz.) can Old El Paso® Enchilada Sauce (love the spicey, so bought 'hot' enchilada sauce)|
|1-2||canned chipotle chiles in adobo sauce (from 11-oz. can), drained, seeded and chopped (I used three cause I love the smokey flavor!)|
|1/2||teaspoon dried oregano leaves|
|1||(11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained|
|1/3||cup sliced green onions|
|1||small tomato, cut into 6 wedges (skipped this because all the tomatoes looked icky)|
1. 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 thoroughly cooked, stirring frequently.
2. Iin medium saucepan, combine water, butter 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.
3. 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.
|4. 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.|
I would definately make this again! It was wonderfully tasty! Very spicey, but if you keep the peppers to a minimum and don't use the hot enchilada sauce I think it would be just 'pleasantly' spicey. (I like the very spicey!)