****MEXICAN SHEPHERDS PIE!!
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.
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