INGREDIENTS

3 medium  potatoes (about 1 1/4 lb. total)  1/2 cup  reduced-fat sour cream  1/2 teaspoon  garlic salt  1 cup  (4 oz.)  shredded reduced-fat cheddar cheese       Filling 1 cup  chopped onion  1 cup  sliced carrots  1/2 cup  chopped green bell pepper  1 tablespoon  vegetable oil  2 cans  (15 oz. each) kidney beans, rinsed and drained  2 cans  (8 oz. each) no-salt-added tomato sauce  2 cups  Kellogg’s® All-Bran® Complete® Wheat Flakes cereal  (crushed to 1 cup) 1 can (14.5 oz.)  diced tomatoes with jalapeno peppers  1 cup  frozen whole kernel corn  1 tablespoon  chili powder

DIRECTIONS

1. Peel and quarter potatoes. In large saucepan bring potatoes and enough water to just cover potatoes to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until tender. Drain. Mash together potatoes, sour cream and garlic salt. Stir in cheese. Set aside.
 2. In large saucepan cook onion, carrots and bell pepper in oil until onion is tender. Stir in kidney beans, tomato sauce, KELLOGG’S COMPLETE ALL-BRAN WHEAT BRAN FLAKES cereal, undrained tomatoes, corn and chili powder. Cook, stirring frequently, over medium heat until heated through. 3. Pour bean mixture into 13 x 9 x 2-inch baking dish coated with cooking spray. Spoon potatoes in twelve mounds on top of bean mixture. Bake, uncovered, at 375°F about 25 minutes or until bean mixture is bubbly.NUTRITIONAL PANEL

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