Smoky Southwestern Shepherd's Pie

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

By Pillsbury Kitchens

Updated October 18, 2016

Bake-Off® Contest 39, 2000

Kristina Vanni

Libertyville, Illinois

Ingredients

1 1/2

lb. lean ground beef round
1/2

cup chopped onion
2 cups water
3

tablespoons butter or margarine
1/2

teaspoon salt
3/4

cup milk
2

cups Hungry Jack® Mashed Potato Flakes
1

(4.5-oz.) can Old El Paso™ Chopped Green Chiles
4

oz. (1 cup) shredded Mexican cheese blend
1

(10-oz.) can Old El Paso™ Enchilada Sauce
1

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
1

(11-oz.) can whole kernel corn, red and green peppers, drained
1/8

teaspoon paprika
1/3

cup sliced green onions
1

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.