Source: dLife

Baked beef, bell pepper, onion, corn, and salsa mixture.

Servings

1 cooking spray
1 large russet potatoes , peeled and cut into 2-inch cubes
2 medium garlic cloves , chopped
8 oz extra lean ground beef (5% fat)
1 small red bell peppers , seeded and diced
1 medium yellow bell peppers , seeded and diced
4 oz frozen chopped onion
0.5 cup frozen sweet corn kernels
2 tbsp salsa , hot or mild
0.25 tsp ground oregano
2 tbsp low fat buttermilk
1 oz canned jalapeno peppers , sliced
0.5 tsp horseradish sauce

1 Preheat the oven to 375 degrees F. Spray a 1-quart casserole dish with the cooking spray.
2 Place the potato and 1 garlic clove in a saucepan. Add just enough water to cover. Cook for approximately 10 minutes. Drain and place in a bowl.
3 Mince the other garlic clove. Put the ground sirloin and the minced garlic clove in a nonstick skillet and cook for approximately 5 minutes over medium-high heat. Break up the large pieces with a wooden spoon. Drain the fat.
4 Mix in the bell peppers, onion, corn, salsa, and oregano. Cook for 2 minutes, stirring often. Put the mixture into the casserole dish.
5 Mash the potato and garlic mixture until it is smooth. Add the jalapeños and horseradish. Cover the meat with the potato mixture.
6 Bake for about 20 minutes. Take out of the oven and heat the broiler. Broil for about 3 to 4 minutes or until golden brown.