Mexican Shepherd’s Pie

By CorbettCook

Ingredients

• 1 lb extra lean ground beef
• 1/2 cup sliced green onions
• 1 cup Thick ‘n Chunky Salsa
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon cumin
• 1 can (11 oz) Mexicorn corn, drained
• 1 container of Loaded Mashed Potatoes (I use Country Crock)
• 1/2 cup Shredded Cheddar Cheese (2 oz)
• 1 medium tomato, chopped
• Tortilla chips, if desired

Details

Adapted from bettycrocker.com

Preparation

Step 1

In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.

Meanwhile, heat potatoes in the microwave as directed on the package. Spoon 1/2 - 3/4 of potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted.

Sprinkle tomatoes over potatoes. Garnish with tortilla chips around outside edge of skillet.