Mexican Shepherd’s Pie

Mexican Shepherd’s Pie

Prep 20 MIN
Total 30 MIN
Servings 4

You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!

Ingredients
1 lb extra lean (at least 93%) ground beef SAVE $
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 SAVE $
Water, milk and butter called for on potatoes pouch SAVE $
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.

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.