Barbecue Beef and Corn Shepherd's Pie
Source of Recipe
Macklinda
Recipe Introduction
Round up the family for a pie full of flavor that’s ready in 30 minutes! This skillet version features Cheddar-bacon mashed potatoes surrounded with corn chips on top a zesty beef mixture.
List of Ingredients
Barbecue Beef and Corn Shepherd's Pie
1 pound lean ground round
8 medium green onions, sliced (1/2 cup)
1 cup barbecue sauce
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 can (4 ounces) Old El Paso® chopped green chiles, undrained
1/2 package (7-ounce size) Betty Crocker® Cheddar and bacon mashed potatoes (1 pouch)
1 1/2 cups hot water
1/3 cup milk
2 tablespoons butter or margarine
1/2 cup shredded Cheddar cheese (2 ounces)
1 cup corn chips
Recipe
Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well.
Stir in barbecue sauce, 3/4 cup of the corn and the chilies.
Heat to boiling; reduce heat to low to keep warm.
Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter.
Stir in remaining onions and corn; let stand 5 minutes.
Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture.
Cover and let stand about 5 minutes or until cheese is melted.
Sprinkle corn chips around edge of skillet.
|
Â
Â
Â
|
member logon
