Mexicana Shepherd's Pie
1 lbextra lean (atleast 93%)ground beef
1/2 csliced green onion
1 csalsa, chunky
1 pkgtaco seasoning mix + 2/3 c. water
1 can(s)whole kernel corn
4 mediumpeeleed and diced potatoes
1/2 cmexican blend shredded cheese
1 mediumtomato sliced into thin wedges
·tortilla chips,if desired
How to Make Mexicana Shepherd's Pie
- Using a 2 quart sauce pan, place peeled & chopped potatoes into 3 inch pieces. Cover potatoes w/ water and boil on medium heat until potatoes are soft. Drain. Put drained potatoes back into pot. Add 6 Tablespoons of butter to pot. Mash. Add milk until creamy.Add salt to taste. set aside with lid on.
- In a 12-inch skillet,cook beef and 1/4 cup green onion over medium-high heat5-7 min.,stirring occasionally,cooking beef thoroughly,until no longer pink. Drain.
Sprinkle Taco packet +water over meat. Mix to combined. Stir in mild green chilies and Salsa.
- Spoon Corn evenly over beef mixture in skillet.Spoon mashed potatoes over corn in skillet;spread evenly. Sprinkle with cheese.Cover;cook over low heatabut 5 min.or until cheese melts. Arrange tomato wedges in spoke fasion over mashed potatoes. Garnish with 1/4 c. green onions and tortilla chips around edges of skillet. Enjoy!