Tex Mex Shepherd's Pie

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	ground beef -- extra lean
1	medium	onion -- diced
1	medium	green pepper -- diced
11	ounces	Mexican style corn, drained
14 1/2	ounces	no salt added stewed tomatoes -- drain & diced
4	ounces	green chilies, drained and diced
4	ounces	mushrooms -- sliced
4	ounces	black olives, sliced
8	ounces	no salt added tomato sauce
2	ounces	pimientos -- diced
1/2	cup	red wine
15 1/2	ounces	low sodium kidney beans -- drained
8	ounces	low-sodium cheddar cheese
2	cloves	garlic -- minced
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1 1/2	teaspoons	chili powder
1/2	teaspoon	cumin
1/2	teaspoon	oregano
1 1/2	pound	potatoes, peeled and cubed
1	tablespoon	butter -- melted
1/2	cup	fat-free sour cream
1/2	teaspoon	salt
1/4	teaspoon	white pepper
1/2	cup	four-cheese Mexican style shredded cheese

Boil potatoes until tender. Mash with sour cream, salt, white pepper and Mexican four cheese. Set aside.

Cook beef in frying pan until it is browned. Drain.

Add onion, green pepper, corn, tomatoes, garlic, pimentos, beans, black olives, green chilies and mushrooms. Cook for 10 minutes.

Add tomato sauce, wine, seasoned salt, seasoned pepper, chili powder, cumin, and oregano. Bring to a boil.

Pour mixture into a 2 quart baking dish. Spread cheddar cheese over mixture. Spread mashed potatoes over dish, smoothing evenly. Brush surface with butter.

Bake in a 325°F oven for 35 to 40 minutes. Makes 8 servings.

Per Serving: 505 Calories; 25g Fat (44.9% calories from fat); 27g Protein; 42g Carbohydrate; 8g Dietary Fiber; 79mg Cholesterol; 677mg Sodium. Exchanges: 2 Grain Starch); 3 Lean Meat; 1 1/2 Vegetable; 3 Fat, 0 Other Carbohydrates.