Pie Recipes
Mexican Shepherd’s Pie
You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!
Prep: 20 min | Yield: 4 servings
Ingredients
- 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 (11 ounce) can 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
- 1 cup milk
- 1/2 cup shredded Cheddar cheese (2 ounces)
- 1 medium tomato, sliced into thin wedges
- Tortilla chips, if desired
Instructions
- In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat for 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.
Notes
Recipe and photo used with permission from:
Betty Crocker