Tex-Mex Potato Pie
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: About | - |
| cal | 540 |
| pro | 33 g |
| total fat | 25 g |
| carb | 48 g |
This easy one-dish family supper is great with a crisp green salad.
Ingredients
- 1 lb lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1/4 tsp cumin
- 1/4 tsp hot pepper flakes
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1 can (19 oz/540 mL) stewed tomatoes
- 1 sweet green pepper, diced
- 1/3 cup chopped pitted black olives
- 4 potatoes, (unpeeled), thinly sliced
- 1 tbsp all-purpose flour
- 1 tbsp vegetable oil
- 1 cup 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 salt ; 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.
- Keywords : Tex-Mex; Dinner; Ground beef; Potatoes; Tomatoes; Skillet; Bake; Cheddar cheese;
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