Mexican Shepherd’s Pie
You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!
Prep Time 20 Minutes
Total Time 30 Minutes
Makes 4 servings
1 pound 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 ounces) Green Giant® Mexicorn® corn, drained
1 pouch Betty Crocker® loaded mashed potatoes
(from 6.1 ounce box)
1 1/3 cups water
2 tablespoons butter or margarine
1 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
1 medium tomato, sliced into thin wedges
Tortilla chips, if desired
- 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.
- 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.
- 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.
Recipe and photograph courtesy of Betty Crocker/© 2011 General Mills.