Smoky Southwestern Shepherd's Pie

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lean ground beef
• 1/2 cup chopped onion
• 2 cups water
• 3 tablespoons butter
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 cups mashed potato flakes
• 1 (4 1/2 ounce) can chopped green chilies
• 1 cup shredded mexican blend cheese
• 1 (10 ounce) can enchilada sauce
• 2 canned chipotle peppers, drained, seeded and chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 (11 ounce) can mexicorn
• 1/8 teaspoon paprika
• 1/3 cup sliced green onion
• 1 tomato, cut into wedges (optional)

Recipe

• 1 heat oven to 400.
• 2 in large skillet, brown ground beef with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
• 3 meanwhile, in medium saucepan, combine water, margarine and salt.
• 4 bring to a boil.
• 5 remover from heat.
• 6 stir in milk and potato flakes.
• 7 cover; let stand 5 minutes.
• 8 stir in greel chiles and 1/2 cup of the cheese.
• 9 drain beef mixture. add enchilada sauce, chipotle chiles, cumin and oregano, mixing well.
• 10 bring to a boil; remove from heat.
• 11 spread beef mixture in ungreased shallow 2 quart casserole. top with corn. spread potatoes evenly over corn and top with remaining cheese.
• 12 bake at 400 for 13 to 17 minutes or until cheese is melted and filling is bubbly. sprinkle with paprika and green onions.
• 13 top with tomato wedges; let stand 5 minutes before serving.