Tex-Mex Potato Pie
This easy one-dish family supper is great with a crisp green salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| cal | lt;bgt;Per serving:lt;/bgt; About 540 |
| pro | 33 g |
| fat | 25 g |
| carb | 48 g |
| high source fibre | - |
| calcium and iron. | excellent source |
-
1 lb (500 g) lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1/4 tsp (1 mL) each cumin, hot pepper flakes, dried oregano, salt
1 can (19 oz/540 mL) stewed tomatoes
1 sweet green pepper, diced
1/3 cup (75 mL) chopped pitted black olives
4 potatoes (unpeeled), thinly sliced
1 tbsp (15 mL) all-purpose flour
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) shredded Cheddar cheese
2 green onions, sliced
Preparation:
In large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up with spoon. Drain off fat. Stir in chili powder, cumin, hot pepper flakes, oregano and sa< cook for 1 minute. Stir in tomatoes; cook for 20 minutes or until thickened, stirring occasionally. Stir in green pepper and olives.
Meanwhile, in 11- x 7-inch (2 L) glass baking dish, toss together potatoes, flour and oil; spread evenly. Spoon meat mixture over top; bake, covered, in 350ºF (180ºC) oven for about 45 minutes or until potatoes are tender. Sprinkle with cheese and bake for 5 minutes or until melted. Sprinkle green onions around edge.
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