Barbecue Beef and Corn Shepherd's Pie Servings6 1 lb lean (at least 80%) ground beef 8 medium green onions, sliced (1/2 cup) 1 cup barbecue sauce 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained 1 pouch Betty Crocker® roasted garlic mashed potatoes (from 7.2-oz box) 1 1/4 cups hot water 2/3 cup milk
2 Tbsp butter or margarine 1/2 cup shredded Cheddar cheese (2 ounces) 1 cup corn chips Directions 1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm. 2. Meanwhile, cook 1 pouch potatoes as directed on package for 4 servings, using hot water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes. 3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
