Avocado & Tomato Topping
Preheat oven to 350ºF.
Place potatoes in a large saucepan and cover with 1-inch water. Stir in 1 tsp. salt and bring to a boil over HIGH heat. Reduce heat to a simmer, cover and cook until potatoes are tender when pierced with a fork.
While potatoes are cooking, heat a separate large non-stick skillet over MEDIUM heat until hot. Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Add garlic and continue cooking for 1 minute. Drain, sprinkle in the taco seasoning, add salsa and stir to combine. Cook for a few minutes, stirring frequently, until the mixture comes to a simmer and thickens. Remove from heat and gently stir in black beans.
Drain potatoes and return to pot. Mash potatoes until smooth. Add butter, milk, green chilies and 2/3 cup of cheese. Stir until well combined, cover and set aside.
Transfer meat mixture to a 2-quart baking dish and spread out evenly. Top with the mashed potatoes, spreading to an even layer all the way to the edges; sprinkle with the remaining cheese and bake for 30-40 minutes until beginning to turn brown.
While pie is baking, place the diced tomatoes, avocado, cilantro and lime juice in a medium bowl, season with salt and pepper, stir to combine. Top each serving with a big scoop of avocado and tomato mixture.
Based on 90% lean Ground Beef
Nutrition information per serving: Calories 520; Total fat 24g (Sat. fat 12g; Trans fat 0g); Cholest. 85mg; Sodium 1850mg; Total Carb. 47g; Fiber 9g; Total Sugars 8g; Protein 28g; Vit D (2% DV); Calcium (25% DV); Iron (25% DV); Potas. (31%DV)