Prep 15 mins
Cook 40 mins
- refrigerated butter-flavored cooking spray
- 3⁄4 cup vidalia onion, roughly chopped
- 1 lb ground sirloin
- 1⁄4 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1⁄2 tablespoon tomato paste
- 2 teaspoons taco seasoning mix
- 2 ounces chopped green chilies
- fresh ground pepper
- 1 lb potato, peeled and cubed
- 3 cloves garlic, cut in half
- 1 fluid ounce milk
- 1 beaten egg
- 3⁄4 cup mexicorn or 3⁄4 cup corn mixed with chopped peppers
- Preheat oven to 425°F (220°C), Gas Mark 7.
- Coat a nonstick skillet with cooking spray.
- Add the onions, and sauté until they wilt.
- Add the meat and cook, separating with a wooden spoon until meat has turned brown.
- Strain the beef mixture of all fat and liquid; return to the skillet and stir in the green chilies.
- Add the broth, Worcestershire sauce, tomato paste, taco seasoning and pepper; set aside.
- Boil the potatoes with the garlic in lightly salted water until done.
- Drain the potatoes and remove the garlic.
- Mash the potatoes with the milk and egg substitute; season to taste.
- Place the meat mixture in the bottom of oven-proof casserole.
- Top with Mexicorn and then spread with mashed potatoes.
- Coat with cooking spray and bake for approximately 20 minutes until heated through and top is nicely browned.