At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Cuisine: American
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
This classic casserole goes south of the border by borrowing the ingredients of traditional picadillo—tomatoes, cinnamon, almonds and raisins. The piquant, sweet filling is topped with creamy Yukon Gold mashed potatoes spiked with Monterey Jack cheese. Great for entertaining, it can be assembled hours ahead, then popped in t he oven just before dinner.
1 cup chopped onion
1 ¼ pounds ground round
½ pound ground pork
1 28-ounce can crushed tomatoes
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon black pepper
1/3 cup slivered almonds, toasted
½ cup raisins
1 tablespoon cider vinegar
1 cup water (more or less)
2½ pounds Yukon Gold potatoes, peeled
3 cloves garlic, peeled and sliced
2 ounces grated Monterey Jack cheese
½ cup 2% low-fat milk
½ teaspoon salt
1. Preheat oven to 350 degrees.
2. To prepare filling, place heavy skillet over medium-high heat. Add onion, ground round, and pork. Saute 5 minutes or until meat is cooked. Add tomatoes, cinnamon, salt and pepper; stir well. Add raisins, almonds, vinegar and water. Cover and simmer 20 minutes.
3. To prepare topping, cut potatoes into quarters and place in a large saucepan. Cover with water and add garlic. Bring to a boil; cook 20 minutes or until potatoes are tender. Drain. Add cheese, milk and salt, and beat at high speed with an electric mixer until creamy and smooth.
4. Spoon beef mixture into 9×13-inch dish. Top with mashed potatoes, spreading evenly over filling. Bake, covered, 20-30 minutes or until bubbly and browned. Uncover and bake 5 minutes.