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Mexican Shepherd’s Pie Recipe

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RECIPE :

Mexican Shepherd’s Pie

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

INSTRUCTIONS:

  1. In a 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat for 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder, and cumin. Spoon corn evenly over the beef mixture in the skillet. Cover and cook over low heat until the mixture is thoroughly heated.
  2. Meanwhile, make potatoes as directed on the pouch, using water, milk, and butter.
  3. Spoon potatoes over the corn in the skillet; spread evenly. Sprinkle with cheese and the remaining 1/4 cup green onions. Cover; cook over low heat for about 5 minutes or until the cheese is melted. Arrange tomato wedges in a spoke fashion over the potatoes. Garnish with tortilla chips around the outside edge of the skillet.