 |
| Mexican Sheppard's Pie |
Directions
- 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 Green Giant® SteamCrisp® Mexicorn® corn, drained
- 1 pouch Betty Crocker® loaded mashed potatoes
- 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
Ingredients
- 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 blended
- 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
I didn't use those exact brands, I had Gaint Mexicorn, Chi-Chi's Thick & Chunky Mild salsa & Velveeta cheesy Potatoes. I opted against the green onions and tomato. I topped mine with some sour cream, extra salsa and shredded cheese. I also used a little more salsa in with my beef to fully coat and mix around the spices so you didn't get one bite of nothing but chili powder. The extra cheese in the potatoes really kicked it up a notch
(Recipe used: Betty Crocker)
No comments:
Post a Comment