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

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.