1/2 cup Chopped onion 1/2 cup chopped green peppers 1o ounces(one 16-ounce can)pinto beans, rinsed and drained 1 3/4 cups(15 ounce can)Hunt's Chunky Tomato Sauce(I used Pace Thick and Chunky Salsa,plus a little water to make it the consistency of tomato sauce.) 1 teaspoon chili seasoning(I doubled it) 1 3/4 cup water 1 1/3 cups (3 ounces) instant potato flakes 1/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup Chunky salsa(mild,medium, or hot to your taste. I left this out) 1 teaspoon dried parsley flakes 3/4 cup(3 ounces) shredded Kraft reduced fat Cheddar Cheese
Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with olive flavored cooking spray. In a large skillet sprayed with olive flavored cooking spray, saute onion and green pepper for 5 minutes or until tender. Stir in pinto beans, tomato sauce, and chili seasoning. Lower heat and simmer 5 minutes, stirring occasionally. Pour mixture into prepared pan. In medium saucepan, bring water to a boil. Remove from heat. Stir in potato flakes and dry milk powder. Add salsa, parsley flakes and 1/2 cup Cheddar cheese. Mix gently to combine. Evenly spread potato mixture over bean mixture. Sprinkle remaining 1/2 cup Cheddar cheese over top. Bake for 20 minutes. Place baking dish on wire rack and let set for 5 minutes. Divide into 4 servings.
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