Baked Mexican Mashed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Instant Mashed Potatoes, 1 package (Betty Crocker Roasted Garlic preferred)Ground Flax Seed Meal, 2 tablespoonsKraft Shredded Mexican Cheese, 2%, 1 cup1 cup fresh Spinach, chopped1/2 cup diced roasted red peppers (canned or jarred)1/2 cup diced green chili peppers1 small can cream style corn1/3 cup lowfat buttermilk (or milk)1 cup Fage Greek Yogurt plain, 0% fat1 egg
Preheat oven to 400 degrees
Spray cast iron skillet with cooking spray, put in oven to warm.
Mix all ingredients in a mixing bowl, stir to mix thorougly.
Empt into warmed skillet.
Bake for 30 minutes.
Top should be toasted and look like cornbread, diced spinach and peppers give a pretty spekled look.
Texture inside is similar to a softset quiche or cornbread dressing.
Can serve as a main dish for a light meal or a side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user JODIKAYAK.
Spray cast iron skillet with cooking spray, put in oven to warm.
Mix all ingredients in a mixing bowl, stir to mix thorougly.
Empt into warmed skillet.
Bake for 30 minutes.
Top should be toasted and look like cornbread, diced spinach and peppers give a pretty spekled look.
Texture inside is similar to a softset quiche or cornbread dressing.
Can serve as a main dish for a light meal or a side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user JODIKAYAK.
Nutritional Info Amount Per Serving
- Calories: 130.0
- Total Fat: 4.6 g
- Cholesterol: 30.7 mg
- Sodium: 637.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.7 g
- Protein: 8.2 g
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