Instructions: Preheat oven to 375F.

Place potato slices in a medium saucepan. Cover with water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until tender; drain. Return potato slices to pan. Add buttermilk, 1/4 teaspoon salt, and 1/4 teaspoon pepper; beat at medium speed of a mixer until smooth. Set aside.

Cook meat in a large nonstick skit over medium-high heat until browned stirring to crumble; drain. Return meat to pan. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, onion, celery, carrot, fennel seed and garlic; cook over medium heat 5 minutes or until vegetables are crisp tender, stirring frequently. Add salsa; simmer over medium-low heat 10 minutes. Spoon into an 8-inch square baking dish coated with cooking spray; spread potato mixture over meat mixture. Sprinkle with cheese. Bake, uncovered, at 375 for 20 minutes or until thoroughly heated

We tried this last night. I liked it a lot, but hubby is not thrilled with ground beef casserole. I could have used ground turkey, but already had the beef (95% fat-free ground beef is what I used)

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