Mexican Shepherd’s Pie

By digitizer

Meat and potatoes, Mexican style! You can make this ahead and layer in a casserole dish and then reheat in the oven for dinner.

Ingredients

• 1 pound 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 teaspoons chili powder
• 3/4 teaspoon cumin
• 1 (11 ounce) can Green Giant™ SteamCrisp® Mexicorn® corn, drained
• 1 (4.7 ounce) pouch Betty Crocker™ loaded mashed potatoes
• Water, milk and butter called for on potatoes pouch
• 1/2 cup shredded Cheddar cheese, 2 ounces
• 1 medium tomato, sliced into thin wedges
• Tortilla chips, if desired

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

In 10-inch skillet, brown 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 of any grease.

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, make potatoes as directed on pouch, using water, milk and butter.

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.

Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.