Great dish! fast, and tasty! Kid approved!
| 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) Green Giant® Mexicorn® corn, drained |
| 1 | pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box) |
| 1 1/3 | cups water |
| 2 | tablespoons butter or margarine |
| 1 | cup milk |
| 1/2 | cup shredded Cheddar cheese (2 oz) |
| 1 | medium 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.
- 2 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 blended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.
- 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.
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