Total Time
55mins
Prep 15 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F (220°C), Gas Mark 7.
  2. Coat a nonstick skillet with cooking spray.
  3. Add the onions, and sauté until they wilt.
  4. Add the meat and cook, separating with a wooden spoon until meat has turned brown.
  5. Strain the beef mixture of all fat and liquid; return to the skillet and stir in the green chilies.
  6. Add the broth, Worcestershire sauce, tomato paste, taco seasoning and pepper; set aside.
  7. Boil the potatoes with the garlic in lightly salted water until done.
  8. Drain the potatoes and remove the garlic.
  9. Mash the potatoes with the milk and egg substitute; season to taste.
  10. Place the meat mixture in the bottom of oven-proof casserole.
  11. Top with Mexicorn and then spread with mashed potatoes.
  12. Coat with cooking spray and bake for approximately 20 minutes until heated through and top is nicely browned.