Mexican Shepherd's Pie

By rickfanciullo

Ingredients

• 1 pound extra lean (93%) ground beef
• 1/2 cup sliced green onions - divided
• 1 cup Old El Paso Thick and chunky Salsa
• 1 1/2 tsp chili powder
• 3/4 tsp cumin
• 1 can (11oz) Green Giant Mexicorn corn, drained
• 1 pouch Betty Crocker loaded mashed potatoes (from a 6.1 oz box)
• 1 1/3 cups water
• 2 tbs butter
• 1 cup milk
• 1/2 cup (2oz) shredded Cheddar cheese
• 1 medium tomato, sliced into thin wedges
• tortilla chips

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. In a 10skillett cook beef and 1/4 cup onion over medium-high heat 5-7 min. Stir occasionally until thoroughly cooked. Drain and stir in salsa, chili and cumin. spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until thoroughly heated.
2. Meanwhile, in a 2 quart saucepan, heat water and butter to a boil. Remove from heat and stir in milk and the 1 pouch of BC mashed potato mix until just blended. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
3. Spoon potato mixture over corn in skillet, spreading evenly. Sprinkle with cheese and the remaining 1/4 cup green onions. Cover and cook over low heat for about 5 minutes or until cheese is nicely melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around skillet.