Smoky Southwestern Shepherd's Pie

Ingredients:

• 1 1/2 pounds lean ground beef round
• 1/2 cup chopped onion
• 2 cups water
• 3 tablespoons butter
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 cups Hungry Jack® Mashed Potatoes, flakes
• 1 (4.5 oz.) can chopped green chiles
• 1 cup shredded Mexican cheese blend
• 1 (10 oz.) can enchilada sauce
• 1 to 2 chipotle chiles in adobo sauce, drained, seeded and chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano leaves
• 1 (11 oz.) can vacuum-packed whole kernel corn with red and green peppers, drained
• 1/8 teaspoon paprika
• 1/3 cup sliced green onions
• 1 small tomato, cut into 6 wedges

Preparation Directions:

1. Heat oven to 400°F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
2. Combine water, butter and salt in medium saucepan. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover. Let stand 5 minutes. Stir in green chiles and 1/2 cup cheese.
3. Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano. Mix well. Bring to a boil. Spread in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with 1/2 cup cheese
4. Bake 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.

• Yield: 6 Servings
• Prep Time: 20 min
• Cook Time: 30 min