Western Beef Casserole Au Gratin
|Lean ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||8 Ounce|
|Garlic powder||1⁄4 Teaspoon|
|Canned golden sweet corn||11 Ounce, drained|
|Water||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Mashed potato flakes||2 Cup (32 tbs)|
|Chopped green chilies||4 Ounce, drained|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Tomato||1 Medium, chopped|
Heat oven to 350°F.
Lightly grease 2 1/2- or 3-quart casserole.
In large skillet, brown ground beef and onion; drain well.
Add tomato sauce, garlic powder, 1/4 teaspoon salt and pepper; blend well.
Spoon into greased casserole.
Spoon corn evenly over meat mixture.
In medium saucepan, combine water, margarine and 1/2 teaspoon salt; bring to a rolling boil.
Remove from heat.
Stir in milk and potato flakes with fork until potatoes are desired consistency Stir in green chiles.
Spread potato mixture evenly over corn.
Sprinkle with cheese.
Bake at 350°F. for 30 to 35 minutes or until cheese is melted and bubbly around edges.
Let stand 5 minutes.
Top with chopped tomato.