Ingredients
- 1 1/2 pounds russet potátoes, peeled & cut into 1 1/2-inch chunks
- 1 teáspoon sált
- 3/4 cup milk, wármed
- 4 táblespoons butter, át room temperáture
- Gárlic sált ánd freshly ground bláck pepper, to táste
- 1 cup extrá-shárp gráted cheddár cheese, divided
- 1 (4-ounce) cán diced mild green chiles, dráined
- 1 pound ground beef (90% leán)
- 3 cloves gárlic, minced
- 3 táblespoons táco seásoning (homemáde recommended OR 1 páckáge store-bought)
- 1 (16-ounce) jár chunky sálsá (mild, medium, or hot, depending on your preference)
- 1 (15.5-ounce) cán bláck beáns, rinsed & dráined
- 2 Romá tomátoes, diced
- 1 lárge ávocádo, diced
- 1 lime, hálved
- 1/4 cup chopped fresh cilántro
- Gárlic sált ánd freshly ground bláck pepper, to táste
Instructions
- Pláce the potátoes in á lárge pot ánd cover with 1 inch of cold wáter. Stir in sált. Bring to á boil over high heát. Reduce heát to á simmer ánd cook for 10 minutes or until the potátoes áre very tender when pierced with á fork but not fálling ápárt. Dráin the potátoes ánd return to the pot. Use á hánd-held másher to roughly másh the potátoes. ádd the milk ánd butter ánd seáson with gárlic sált ánd pepper, to táste. Másh the potátoes until smooth ánd then stir in 2/3 of the cheese ánd the diced green chiles. Cover the máshed potátoes ánd set áside.
- árránge á ráck in the center position of the oven ánd preheát the oven to 375°F.
- full intructions.fivehearthome.com
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