Mexican Shepherd Pie

Ingredients:

• 1 lb ground beef
• ½ c. sliced green onions
• 1 c. Old El Paso Thick n’ Chunky Salsa
• 1 pouch Betty Crocker loaded mashed potatoes from 6.1 oz box
• 1 1/3 c. water
• 2 Tbsp. butter
• 1 c. milk
• ½ c. shredded cheddar cheese
• 1 ½ tsp. chili powder
• ¾ tsp. cumin
• 1 can Mexican corn – drained
• 1 medium tomato – sliced in thin wedges.

Preparation:

1. Cook beef and ¼ c. onion.  Drain.  Add salsa, chili powder and cumin.  Spoon corn evenly over beef mixture in skillet.  Cover and cook over low heat until mixture thoroughly heated.
2. Meanwhile in 2 qt. saucepan, heat water and butter to boiling.  Remove from heat.  Stir in milk and potatoes until blended.  Let stand 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 ¼ c. onions. Cover .  Cook over low heat about 5 minutes.  Arrange tomato wedges in spoke fashion over potatoes.  Garnish with tortilla chips around outside edge of skillet.

Makes 4 servings.