Taco Potato Pie

2 Cups cold mashed potatoes (prepared with milk and butter)
1 envelope taco seasoning, divided
1 lb. grd. beef
1/2 Cup chopped onion
1 can (16oz.) refried beans
1/2 Cup barbecue sauce
1/4 Cup water
1 Cup shredded lettuce
1 med. tomato, seeded and chopped
1 Cup shredded cheddar cheese
Sour Cream

Combine the potatoes and 2 TBL. taco seasoning (I don't use the seasoning in an envelope, I have it in bulk in a spice jar and found 2 TBL. to be too much.)

Press into a greased 9 in. deep dish pie plate; set aside.

In a skillet, cook beef and onion over medium heat until met is no longer pink; drain. Stir in the beans, barbecue sauce, water and remaining taco seasoning. Cook and stir until hot and bubbly. Spoon into potato crust.

Bake at 350 degrees for 30-35 minutes or until heated through. Top with lettuce, tomato, cheese and sour cream. Yield: 4-6 servings.

We like to add salsa and use this as a dip for chips.

From: Rachel Rubow