Mexican Shepherd's Pie
By á-25010
We love Shepherd's Pie and this is a simple Mexican twist. It is fast and easy to prepare; and pretty too.
Ingredients
- 1 lb Extra Lean (at Least 93%) Ground Beef
- 1/2 cup sliced Green Onions
- 1 cup Old El Paso Thick 'n Chunky Salsa
- 1 1/2 tsp Chili Powder
- 3/4 tsp Cumin
- 1 × 11 oz can Green Giant Mexicorn Corn, drained
- 1 Pouch Betty Crocker Loaded Mashed Potatoes, from 6.1 oz box
- 1 1/3 cups Water
- 2 Tbsp Butter or Margarine
- 1 cup Milk
- 1/2 cup Shredded Cheddar Cheese
- 1 Medium Tomato, sliced into thin wedges
- Tortilla Chips, if desired
Details
Servings 4
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
Directions:
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.
2. 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.
3. Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until bended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.
4. Spoon 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.
5. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.
Helpful Tips:
Health Twist: Replace ground beef with ground turkey breast and use reduced-fat cheese.
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