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Cowboy's Pie
by Jes Mostek
serves: 4
  This recipe is a delicious spin-off on Shepherd’s Pie, Southwest style. It’s a great way to use up left-overs from a taco night.
Ingredients:
  1 lbs.   ground beef
  1/2 (16 oz.) can   refried beans
  1 (1.25 oz.) packet   taco seasoning
  2 T.   olive oil
  1/4 c.   onion, finely chopped
  1   green pepper, diced
  1 c.   frozen corn
  2 servings   “Garlic Mashed Potatoes”
  1 1/2 c.   Pepper-Jack cheese (or Cheddar), shredded
Directions:
  Prepare “Garlic Mashed Potatoes” according to recipe.

Brown ground beef with taco seasoning as directed on seasoning packet. Stir in refried beans. Heat, stirring occasionally, until well combined and heated through.

Preheat oven to 350°F.

In a large skillet over medium-high heat, sauté onion and green pepper in olive oil until tender and add frozen corn. Heat until corn is thawed.

In a 10” oval casserole dish or square 8" x 8” pan, layer meat mixture, hot corn mixture and hot garlic mashed potatoes, and top with pepper jack cheese. Place in preheated oven and cook for 15 minutes, or until center of Cowboy’s Pie is hot and cheese is melted (but not brown—if it gets brown and crusty, you can either eat it that way, if that’s your preference, or you can add an additional ½ c. cheese for the final 5 minutes of baking time).