Mexican Shepherd’s Pie

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. Health Twist: Replace ground beef with ground turkey breast and use reduced-fat cheese.