Smoky Southwestern Shepherd's Pie

Enjoy this Southwestern ground beef pie packed with corn and Old El Paso® chiles – a flavorful dinner. MORE+ LESS-

By Pillsbury Kitchens

October 18, 2016

Bake-Off® Contest 39, 2000

Libertyville, Illinois

1 1/2

lb. lean ground beef round

1/2

cup chopped onion

2 cups water

tablespoons butter or margarine

1/2

teaspoon salt

3/4

cup milk

cups Hungry Jack® Mashed Potato Flakes

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

oz. (1 cup) shredded Mexican cheese blend

(10-oz.) can Old El Paso™ Enchilada Sauce

to 2 canned chipotle chiles in adobo sauce (from 11-oz. can), drained, seeded and chopped

1/2

teaspoon cumin

1/2

teaspoon dried oregano leaves

(11-oz.) can whole kernel corn, red and green peppers, drained

1/8

teaspoon paprika

1/3

cup sliced green onions

small tomato, cut into 6 wedges

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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 thoroughly cooked, stirring frequently.
2

Meanwhile, in medium saucepan, combine water, butter and salt. 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 of the cheese.
3

Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese.
4

Bake at 400°F. for 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.