Mexican Shepard's Pie

From start to finish, a quick 30 minute meal! This was a serves 4 meal that went a long way, so long that Josh had seconds and there is enough for him to take for lunch tomorrow! Meat and potatoes is just his thing, so this dish was right up his alley! Very tasty and a cinch to make, especially with sick kids hanging on your legs...



Mexican Shepard's Pie
(recipe found at www.bettycrocker.com)

1 pound ground beef
1/2 cup sliced green onions
1 cup salsa
1 1/2 teaspoons chili powder
3/4 teaspoons cumin
1 can (11 ounces) mexicorn corn, drained (I just used regular corn)
1 pouch Betty Crocker loaded mashed potatoes (from 6.1 ounces box)
1 1/3 cups water
2 tablespoons butter
1 cup milk
1/2 cup shredded cheddar cheese
1 medium tomato, sliced into thin wedges
tortilla chips, if desired

In 10" skillet, cook ground beef and 1/4 cup of green onions over medium high heat 5-7 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. (Or throw chopped ones over the top like I did! :) Garnish with tortilla chips around outside edge of skillet, if desired.