Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Tex Mex Cowboy Pie




Source of Recipe


unknown


List of Ingredients




1 pound already-cooked (Frozen) extra-lean ground beef
1 cup bottled mild salsa
1 can (11 oz) Mexicorn,drained
½ 2 cup fat-free sour cream
1 package (20-oz) refrigerated mashed potatoes
¼ teaspoon salt
1 Tablespoon margarine or butter
½ cup already-shredded Colby-jack or taco blend cheese



Recipe



Preheat the broiler to high, about 500 degrees. If the cooked beef is frozen, microwave it on high for 3 minutes and 30 seconds in a 10 inch by 10 inch square casserole dish to bring it to room temperature. Add the salsa, drained corn and sour cream. Stir until well mixed. Cover the dish and microwave on high for 4 minutes, stirring
once halfway through cooking. Microwave the potatoes according to the package directions, Adding the salt when you add the margarine. Spoon the potatoes over the beef mixture, spreading them within 1 inch of the sides of the dish. Sprinkle the cheese over the potatoes, Broil for 2 minutes, until the cheese is melted and bubbly, Serve at once, Makes 4 servings