Instructions: Mashed Potato Topping: Combine 1 cup water, 1 TB butter and 1/2 tsp garlic salt in medium saucepan. Bring to boil. Remove from heat. pour in 1/2 cup undiluted 2% partly skimmed evaporated milk. Stir in 1 1/2 cups instant mashed potato flakes.*

*For creamier mashed potatoes, add more evaporated milk. For firmer mashed potatoes, add more flakes. (Personally, you can probably just make your own mashed potatoes if you dont like mixes)

Saute beef and green pepper in large frypan until meat is no longer pink; drain off fat. Blend in e. milk and chili seasoning mix. Cook and stir over med. heat until mixture comes to a boil. Remove from heat. Mix in salsa, corn and tomato paste. Spoon mixture into shallow 6-cup baking dish.

Sprinkle shredded cheese over all. Spoon potato topping over cheese layer, sealing to edges of dish. Garnish top of casserole with additional cheese.

Bake in 350 oven 30 min. or until hot and bubbly.

Makes 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.