Unique Deliciousness!

Okay, so on those recipe emails I get, a meal of Mexican Shepherd's Pie was featured.

I thought "hmmmmmm..... we hate every shepherds pie we've ever tasted, but I do love me some Mexican....and that's easy.....and its got rave reviews.....okay, we'll give it a shot."
Last night was the night. SUCCESS!!! Yep, this one's a keeper!

It sounds a little bit strange, putting mashed potatoes with Mexican, but it was really, really good. My husband also thought that if we just made the meat and veggie part, and scooped it onto baked, or even twice baked potatoes, that would be dreamy too. The kids ate without complaint and the adults had seconds. Its that good.

My edits: I put fresh ground black pepper with meat. I put in only 1/4 tsp cumin because I like the flavor and my husband doesn't. Also, we put on the cheese and then stuck it in the oven to broil for about 5 minutes. Then added chopped tomatoes and green onions at the table.

1/20/15 ETA recipe:

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) Green Giant™ SteamCrisp® Mexicorn® 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

• 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.
• 2Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
• 3Spoon 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.