Thursday, May 19, 2011
Barbecue Beef and Corn Sheperd's Pie
The picture and recipe are courtesy of BettyCrocker.com and can be found here.
BARBECUE BEEF AND CORN SHEPERD’S PIE
1 pound lean ground beef
8 medium green onions, sliced (1/2 cup)
1 cup barbecue sauce
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 can (4 ounces) Old El Paso® chopped green chiles, undrained
1/2 package (7-ounce size) Betty Crocker® Four Cheese mashed potatoes (1 pouch)
1 1/2 cups hot water
1/3 cup milk
2 tablespoons butter or margarine
1/2 cup shredded Cheddar cheese (2 ounces)
1 cup corn chips
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 potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, 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.
Makes 6 servings