Western Beef Casserole

• 1 lb. lean ground beef
• 1/3 c. chopped onion
• 1 can (8 oz.) tomato sauce
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 can (11 oz.) whole kernel corn, drained
• 2 c. water
• 3 Tbsp. oleo or butter
• 1/2 tsp. salt (if desired)
• 3/4 c. milk
• 2 c. mashed potato flakes
• 1 can (4 oz.) green chilies, drained, chopped
• 2 c. (8 oz.) shredded Cheddar cheese
• 1 medium tomato, chopped

1. Heat oven to 350u0b0.
2. Lightly grease 2 1/2 or 3-quart casserole. In large skillet, brown ground beef and onion; drain well.
3. Add tomato sauce, garlic powder, 1/4 teaspoon salt and pepper; blend well.
4. Spoon into casserole dish.
5. Spoon corn evenly over meat mixture.
6. In medium saucepan, combine water, oleo and 1/2 teaspoon salt; bring to a boil (rolling).
7. Remove from heat.
8. Stir in milk and potato flakes with fork until desired consistency.
9. To adjust consistency of potatoes, stir in a few more flakes for stiffer potatoes or a little more milk for creamier potatoes.
10. Stir in green chilies.
11. Spread potato mixture evenly over corn.
12. Sprinkle with cheese.
13. Bake at 350u0b0 for 30 to 35 minutes or until cheese is melted and bubbly around edges.
14. Let stand 5 minutes.
15. Top with tomato.
16. Makes 6 servings.

lean ground beef, onion, tomato sauce, garlic powder, salt, pepper, kernel corn, water, oleo, salt, milk, green chilies, cheddar cheese, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194100 (may not work)