Mexican Shepherds Pie

My kids love Mexican and they also love my Shepherds Pie I love how Betty Crocker has put the two together in this delicious meal. Don't forget to enter the Old El Paso Giveaway on my blog ends Jan. 5, 2011



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® 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





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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 bended. 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.