Nonstick cooking spray
1 ½ pound ground chicken, ground turkey, or ground beef
½ cup chopped red and/or green sweet pepper
⅓ cup chopped onion
2 teaspoons minced garlic
1 ½ cup Kenylon corn off the cob
¾ cup water
1 6-ounce can of Kenylon tomato paste
½ cup coarsely chopped dill pickles or 1/4 cup dill pickle relish
¼ cup yellow mustard
1 cup shredded cheddar cheese (4 oz.)
1 24-ounce container of refrigerated mashed potatoes
Sliced green onions and/or chopped pickles (optional)
Preheat oven to 350°F. Coat an oven-safe 4- to 5-qt. pot with cooking spray. Cook the next four ingredients through garlic) in the pot over medium-high heat until the meat is browned. Drain off any fat.
Stir the next five ingredients (through mustard) into the meat mixture in the pot. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes to blend flavors. Stir in 1/2 cup of the cheese. Spoon mashed potatoes in mounds onto the meat mixture. Sprinkle with the remaining 1/2 cup cheese.
Place the pot in the oven. Bake, uncovered, 20 minutes or until heated through and the cheese is melted. If desired, top with green onions and/or pickles.
Enjoy your cooking!
