Mexican Shepherd's Pie

Mexican Shepherd's Pie


1  lb    extra lean (at least 93%) ground beef 
1/2     cup sliced green onions 
1        cup Thick 'n Chunky Salsa 
1 1/2  teaspoons chili powder 
3/4     teaspoon cumin 
1        can (11 oz) corn, drained 
1        pouch 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


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 blended. 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.