by Tiffany Gallehugh
•1 lb. lean ground beef
•1 1/2 lbs. Yukon gold potatoes, cut into 1-inch cubes( you can sub sweet potatoes too)
•1/2 cup organic milk
•2 Tbsp. butter
•2 Tbsp. chopped fresh cilantro
•1 tsp. sea salt, divided
•1 tsp. freshly ground black pepper, divided
•1/2 cup chopped onion
•2 cloves garlic, minced
•1 can (14 oz.) black beans, drained and rinsed
•1 can (14 1/2 oz.) diced tomatoes, drained
1/2 can of diced green chilies and 1T cumin and 2T chili powder
•1 1/2 cups corn kernels (thawed if frozen)
•1/2 cup shredded Cheddar cheese or more
black olives chopped optional add to ground meat
Preheat oven to 350 degrees F.
Place potatoes in a large saucepan and add enough water to cover. Cover pan and bring to a boil over high heat. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, return to the pot and add milk, butter, cilantro, 1/2 tsp. salt, and 1/2 tsp. pepper. Mash until smooth. Set aside.
In a large nonstick skillet over medium heat, saute beef, onion and garlic 8 to 10 minutes, or until beef is no longer pink and onions are tender. Add beans, chiles,tomatoes and remaining salt and pepper and spices; bring to a boil. Reduce heat and simmer 5 to 7 minutes to blend flavors.
In ovenproof 11x7-inch baking dish, spread meat mixture. Spread corn evenly over meat; repeat with mashed potatoes. Sprinkle with cheese.
Bake in preheated oven 20 minutes or until top is golden.