Mexican Shepherd’s Pie

Delicious or No ?


  • 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 


  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.

Tips: Replace ground beef with ground turkey breast and use reduced-fat cheese.

To save time, cook the ground beef and onions ahead of time; refirgerate until you prepare the recipe.

Prep time: 20 min 

 Total Time: 30 min 

 Servings: 4