Mashed potatoes, enough for 4 servings
1 egg, slightly beaten
1/4 c. sliced green onions with tops
2 tbsp. dairy sour cream
1 lb. ground beef
1 sm. green pepper, chopped (1/2 c.)
1 med. onion, chopped (about 1/2 c.)
1 (8 oz.) can tomato sauce
1/4 c. sliced pitted ripe olives
2-3 tsp. chili powder
1/4 tsp. salt
1 lg. clove garlic, crushed
1 c. (4 oz.) shredded cheese

Preheat oven to 425 degrees. Grease 9 x 1 1/4 pie plate. Prepare potatoes as directed on package for 4 servings except decrease water to 1 cup and omit milk. Stir in egg, green onions, and sour cream. Press potato mixture against bottom and side of pie plate. Prick bottom and sides with fork. Bake 15 minutes.

Cook and stir ground beef, green pepper, and chopped onion in 10-inch skillet until beef is brown; drain. Stir in remaining ingredients except cheese. Cover and cook over low heat, stirring occasionally, 5 minutes.

Spoon into pie shell; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes. Garnish with tomato slices if desired. Makes 4 servings.