Heat oven to 375°F. Spray 12-inch skillet and 11×7-inch (2-quart) baking dish with cooking spray. Cook beef in skillet over medium-high heat 6 to 8 minutes, until browned and no longer pink inside, stirring occasionally. Stir in beans, corn and bell pepper. Cook for 2 minutes, until heated through. Spoon beef mixture into baking dish. Place mashed potatoes in a bowl and heat in microwave on high for 2 to 3 minutes, until slightly warmed. Stir in ½ cup cheese. Spread potatoes evenly over beef mixture. Top with remaining cheese. Bake 20 minutes, until heated through. If desired, after baking, broil 1 to -2 minutes to brown the potatoes. Add salt and pepper to taste.
Serving Suggestion: Pie can be sprinkled with sliced green onion or chopped parsley for additional color. Serve with a leafy green salad for a complete meal.
Tip: To reduce the sodium in each serving by over 500mg, substitute instant mashed potatoes for the refrigerated potatoes. Prepare the potatoes as directed on the package, using 2 cups of potato flakes and the water and milk called for to make 6 servings. Omit the salt. You can also omit the butter to reduce fat.
Serving Size: about 10oz each
Nutritional Information Per Serving:
Calories 410, Total Fat 15g (Saturated Fat 6g, Trans Fat 0.5g), Cholesterol 80mg, Sodium 960mg, Carb 36g, Fiber 6g, Sugar 4g, Protein 34g, Vitamin A 15%, Vitamin C 25%, Calcium 20%, Iron 20%