••••MEXICAN SHEPHERDS PIE🌽🍅🐄🧀🥔🥛!!••••

(Source: bettycrocker.com & photos also and courtesy of Evana and Jim)

****MEXICAN SHEPHERDS PIE!!

http://bettycrocker.com

20 MIN PREP TIME

30 MIN TOTAL TIME

4 SERVINGS

Ingredients

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 (11 oz) corn, drained 

1

pouch (4.7 oz) Betty Crocker™ loaded mashed potatoes 

Water, milk and butter called for on potatoes pouch 

1/2

cup shredded Cheddar cheese (2 oz)

1

medium tomato, sliced into thin wedges

Tortilla chips, if desired 

****WOW!! THIS LOOKS AMAZING!!

Directions

• 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, make potatoes as directed on pouch, using water, milk and butter.
• 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.