Barbecue Beef and Corn Shepherd's Pie

By kscribner

Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings

Ingredients

• 1 pound lean ground beef
• 8 medium green onions, sliced (1/2 cup)
• 1 cup barbecue sauce
• 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
• 1 can (4 ounces) Old El Paso® chopped green chiles, undrained
• 1/2 package (7-ounce size) Betty Crocker® Cheddar and bacon mashed potatoes (1 pouch)
• 1 1/2 cups hot water
• 1/3 cup milk
• 2 tablespoons butter or margarine
• 1/2 cup shredded Cheddar cheese (2 ounces)
• 1 cup corn chips

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.

2. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.

3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.