Mexican Shepherd's Pie

MEXICAN SHEPHERD'S PIE

1 lb. extra lean (at least 93%) ground beef
1/2 cup sliced green onions
1 cup thick ‘n chunky salsa
1 1/2 tsp. chili powder
3/4 tsp. cumin
1 can (11 oz) Mexican corn, drained
1 pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box)
1 1/3 cups water
2 Tbsp. butter or margarine
1 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1 med. 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. Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until bended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth. 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. Makes 4 servings (1 1/2 cups each)

*Recipe from Betty Crocker