Barbecue Beef and Corn Shepherd's Pie

 

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® Four Cheese 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

• 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.