Ingredients Jump to Instructions ↓

  1. 1 lb extra lean (at least 93%) ground beef

  2. 1/2 cup sliced green onions

  3. 1 cup Old El Paso® Thick ‘n Chunky Salsa

  4. 1-1/2 teaspoons chili powder

  5. 3/4 teaspoon cumin

  6. 1 can (11 oz) Green Giant® Mexicorn® corn, drained

  7. 1 pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box)

  8. 1-1/3 cups water

  9. 2 tablespoons butter or margarine

  10. 1 cup milk

  11. 1/2 cup shredded Cheddar cheese (2 oz)

  12. 1 medium tomato, sliced into thin wedges Tortilla chips, if desired

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet. Health Twist: Replace ground beef with ground turkey breast and use reduced-fat cheese.


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