Ingredients
1 pound ground beef3 bacon strips, diced1 small onion, chopped1/4 teaspoon dried oregano2 garlic cloves, minced1/2 cup tomato sauce1 can (11 ounces) Mexicorn, drained5-1/2 cups hot mashed potatoes (prepared without milk and butter)2 eggs, lightly beaten2 tablespoons butter, softened1 to 2 tablespoons minced fresh parsley1/4 teaspoon saltAdditional butter, melted
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook the bacon, onion and oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Top with beef mixture and remaining potato mixture.
Bake at 375° for 20 minutes. Brush with butter. Bake 10 minutes longer or until top is golden brown.
