—4 servings Potato
-Buds?—
1 1/3 c Potato Buds? instant mashed
-potatoes
1 c Water
2 tb Butter or margarine
1/2 ts Salt; if desired
—remaining ingredients—
1 Egg; slightly beaten
1/4 c Sliced green onions with
-tops
1 lb Ground beef
1 md Onion; chopped, about 1/2
-cup
8 oz Tomato sauce
1/4 c Sliced ripe olives
2 ts Chili powder; 2 to 3
-teaspoons
1/4 ts Salt
1/4 ts Garlic powder
1 c Shredded cheddar cheese or
-Monterey Jack cheese, 4
-ounces
Heat oven to 425 oF. Grease pie plate, 9×1 1/4 inches. Prepare mashed
potatoes as directed on package for 4 servings – except decrease water to 1
cup and omit milk. (Gail’s note: amounts as noted above are correct.
Prepare by heating water, margarine and salt to boiling on stovetop; remove
from heat. Stir in potatoes just until moistened. Let stand about 30
seconds or until liquid is absorbed. Whip with fork until desired
consistency.) Stir in egg and green onions. Spread and press potato mixture
evenly against bottom and side of pie plate. Bake 20 to 25 minutes or until
light brown.
Cook ground beef and chopped onion in 10-inch skillet, stirring
occasionally, until beef is brown; drain thoroughly. Stir in remaining
ingredients except cheese. Cover and cook over low heat 5 minutes, stirring
occasionally. Spoon into shell; sprinkle with cheese. Bake 2 to 3 minutes
or until cheese is melted. Garnish with sour cream, green bell pepper,
tomato and avocacdo, if desired.
Makes 4 to 6 servings.
High Altitude Directions (3500 to 6500 feet): No changes needed.
Yields
6 Servings