Cowboy's Pie with Garlic Mashed Potatoes (use leftover taco meat)

Cowboy's Pie

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071128&meal_date=20071128&user_specific=1

This recipe is a delicious spin-off on Shepherd’s Pie, Southwest style. It’s a great way to use up left-overs from a taco night.

Ingredients:

1 lbs. ground beef

1/2 (16 oz.) can refried beans

1 (1.25 oz.) packet taco seasoning

2 T. olive oil

1/4 c. onion, finely chopped

1 green pepper, diced

1 c. frozen corn

2 servings “Garlic Mashed Potatoes”

1 1/2 c. Pepper-Jack cheese (or Cheddar), shredded

Directions:

Prepare “Garlic Mashed Potatoes” according to recipe.

Brown ground beef with taco seasoning as directed on seasoning packet. Stir in refried beans. Heat, stirring occasionally, until well combined and heated through.

Preheat oven to 350°F.

In a large skillet over medium-high heat, sauté onion and green pepper in olive oil until tender and add frozen corn. Heat until corn is thawed.

In a 10” oval casserole dish or square 8" x 8” pan, layer meat mixture, hot corn mixture and hot garlic mashed potatoes, and top with pepper jack cheese. Place in preheated oven and cook for 15 minutes, or until center of Cowboy’s Pie is hot and cheese is melted (but not brown—if it gets brown and crusty, you can either eat it that way, if that’s your preference, or you can add an additional ½ c. cheese for the final 5 minutes of baking time).

Garlic Mashed Potatoes

by Jes Mostek

Ingredients:

4 lg. baking potatoes

2 T. butter

2 cloves garlic (or ½ tsp. powder for each clove)

1/2 c. sour cream

salt and pepper to taste

1/4 c. milk

Directions:

Peel potatoes and cut them into chunks. Place potato chunks in a large sauce pan and cover with water. Bring to a boil and cook until potatoes are tender and can be easily pierced with a fork (about 10 minutes).

Meanwhile, mince garlic and sauté in butter for 2 minutes, stirring constantly, to avoid burning.

Drain potatoes and return to pan over high heat. Shake pan until you hear the excess water sizzle (cooking off this excess water will help you make fluffier mashed potatoes). Shake, intermittently, and heat for 1 minute.

Turn off flame. To the potatoes, add sautéed garlic, sour cream, and salt & pepper. Mash together. Add milk (about ¼ c., but you may need more) and stir until you get your desired consistency. Serve hot.