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Yucatan Shepherd's Pie




Source of Recipe


JoAnna Lund, Healthy Exchanges


Recipe Link: http://healthyexchanges.com

List of Ingredients




1/2 cup Chopped onion
1/2 cup chopped green peppers
16 ounce canpinto beans, rinsed and drained
1 3/4 cups(15 ounce can)Hunt's Chunky Tomato Sauce
1 teaspoon chili seasoning, or to taste
1 3/4 cup water
1 1/3 cups (3 ounces) instant potato flakes
1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup Chunky salsa (mild, medium, or hot to your taste)
1 teaspoon dried parsley flakes
3/4 cup shredded Kraft reduced fat Cheddar Cheese


Recipe



Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with olive flavored cooking spray.

In a large skillet sprayed with olive flavored cooking spray, sauteonion and green pepper for 5 minutes or until tender. Stir in pinto beans, tomato sauce, and chili seasoning. Lower heat and simmer 5 minutes, stirring occasionally. Pour mixture into prepared pan.

In medium saucepan, bring water to a boil. Remove from heat. Stir in potato flakes and dry milk powder. Add salsa, parsley flakes and 1/2 cup Cheddar cheese. Mix gently to combine.

Evenly spread potato mixture over bean mixture. Sprinkle remaining 1/2 cup Cheddar cheese over top. Bake for 20 minutes. Place baking dish on wire rack and let set for 5 minutes.

Serves 4