Special to the Tribune-Star
Carlisle resident Cindy Sandberg has been selected as a finalist in the third annual Hungry Jack Use Up the Box Recipe Contest. A wide variety of new and delicious recipes that use Hungry Jack products and a few other simple pantry staples were submitted, and it’s easy to see why Sandberg’s Chili Cheese Shepherd’s Pie earned her a top spot for a chance to win a year’s worth of groceries.
With eight children ranging from 6 to 15 years old, Sandberg has always sought to create a comfort food her entire family would enjoy. With that goal in mind, 10 years ago Sandberg whipped up her first Chili Cheese Shepherd’s Pie embedded with southwestern flavors.
During the past decade, she has turned to this economical, delicious and nutritional recipe to satisfy her family’s taste buds. Upon hearing about the Hungry Jack contest, Sandberg entered the pie hoping to share a family favorite with the nation.
Through March 14 residents can help Sandberg win a year’s worth of groceries by voting for her recipe at www.useupthebox.com.
Readers are encouraged to vote because they can not only help their neighborhood at-home cook win, but they can also win daily Hungry Jack prizes to help inspire creative recipes of their own.
Recipe Category: Comfort Food
Recipe Cook Time: 30
Recipe Yield: 4
1 pound ground beef or ground turkey
1⁄2 cup chopped onion
1 envelope chili seasoning, divided
1 14.5-ounce can diced tomatoes
1 15-ounce can chili beans
1 cup frozen corn
11⁄3 cup water
1⁄2 teaspoon salt
2 tablespoons butter
1⁄2 cup milk
11⁄3 cup Hungry Jack Mashed Potatoes, flakes
1 cup shredded Cheddar or Colby cheese, divided
n Brown ground beef or turkey with the onion over medium-high heat until no longer pink.
n Add all but 1 teaspoon of the chili seasoning and mix well.
n Set remaining seasoning mix aside.
n Stir in the tomatoes, beans and corn. Cook and stir for 2 minutes, until heated through.
n Reduce heat to low and simmer while making potatoes.
n Bring water, salt and butter to a boil in a medium saucepan.
n Remove from heat and stir in milk and potato flakes.
n Stir in 1⁄2 cup of the shredded cheese.
Place chili mixture into greased 2-quart casserole. Carefully spread mashed potatoes on top of chili. Top with remaining 1⁄2 cup cheese and reserved chili seasoning. Bake in 350-degree oven for 30 minutes.