Beef Pastel de Pastores

1-1/2 lbs Ground Beef (96% lean)
1-1/2 cups Yellow Onion (diced)
1/2 cup 2% Milkfat Cheddar Cheese (shredded)
30oz Bag Frozen Hash Browns (thawed)
1 Poblano Pepper (seeded and diced)
2 Small Roma Tomatoes (seeded and diced)
1 cup Yellow Corn
3 cloves Garlic (minced)
1 tbs Adobo Seasonings*
1 tsp Cumin
1/4 cup Beef Broth
3 tbs Canola Oil
2 tsp pepper
1 tsp salt


*I used Goya Adobo (see picture at bottom)

(1.) Add 1 tbs canola oil to large non-stick skillet and heat to medium. Add onion, poblano with 1 tsp salt and pepper and saute until soft. Add garlic and cook 1 minute. Add beef and cook until browned. Once browned, add 1/4 cup beef broth along with tomato and simmer until juices are reduced (about 10-15 minutes). (2.) Stir in corn and heat for one minute. (3.) Remove from heat and place in 9x9x3 baking dish. Add 2 tbs canola oil with remaining pepper to skillet and place over medium heat. (4.) Par cook hash browns until almost done (see picture). (5.) Place hash browns over beef in baking dish and place in 375˚F oven for 30 minutes. (6.) Remove from oven, cover top with cheese and return to oven until cheese is melted. Let stand for 5 minutes and serve!

¡Impresionante!

Hint: Serve this with a little low-fat sour cream and picante sauce!