PERFECT 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

STEPS:

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

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