Mexican Shepherd's Pie
Submitted by: lucaswilliamsgrandma (see all recipes) | Source: Betty Crocker
- Servings: 4
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
Ingredients:
| 1 lb | Extra Lean (at Least 93%) Ground Beef |
| ½ cup sliced | Green Onions |
| 1 cup | Old El Paso Thick 'n Chunky Salsa |
| 1½ tsp | Chili Powder |
| ¾ tsp | Cumin |
| 1× 11 oz can | Green Giant Mexicorn Corn, drained |
| 1 | Pouch Betty Crocker Loaded Mashed Potatoes, from 6.1 oz box |
| 1⅓ cups | Water |
| 2 Tbsp | Butter or Margarine |
| 1 cup | Milk |
| ½ cup | Shredded Cheddar Cheese |
| 1 | Medium Tomato, sliced into thin wedges |
| Tortilla Chips, if desired |
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.
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