Recipe by Pinay0618
One of my favorite ingredients - chipotle peppers - put the heat in this warm, comforting casserole. The original recipe called for just 2 chipotles, but we usually add more for extra heat.
- 1 1⁄2 lbs lean ground beef
- 1⁄2 cup chopped onion
- 2 cups water
- 3 tablespoons butter
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 2 cups mashed potato flakes
- 1 (4 1/2 ounce) canchopped green chilies
- 1 cup shredded Mexican blend cheese
- 1 (10 ounce) can enchilada sauce
- 2 canned chipotle peppers, drained, seeded and chopped
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon dried oregano
- 1 (11 ounce) can mexicorn
- 1⁄8 teaspoon paprika
- 1⁄3 cup sliced green onion
- 1 tomatoes, cut into wedges (optional)
Directions See How It's Made
- Heat oven to 400.
- In large skillet, brown ground beef with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
- Meanwhile, in medium saucepan, combine water, margarine and salt.
- Bring to a boil.
- Remover from heat.
- Stir in milk and potato flakes.
- Cover; let stand 5 minutes.
- Stir in greel chiles and 1/2 cup of the cheese.
- Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano, mixing well.
- Bring to a boil; remove from heat.
- Spread beef mixture in ungreased shallow 2 quart casserole. Top with corn. Spread potatoes evenly over corn and top with remaining cheese.
- Bake at 400 for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions.
- Top with tomato wedges; let stand 5 minutes before serving.