Mexican Shepherd’s Pie

 

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

teaspoons chili powder

3/4

teaspoon cumin

1

can (11 oz) Green Giant® SteamCrisp® Mexicorn® corn, drained

1

pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box)

1 1/3

cups water

2

tablespoons butter or margarine

1

cup milk

1/2

cup shredded Cheddar cheese (2 oz)

1

medium tomato, sliced into thin wedges

Tortilla chips, if desired

• 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. 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.
• 2 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 blended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.
• 3 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.