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Barbecue Beef and Corn Shepherd's Pie
Barbecue Beef and Corn Shepherd's Pie
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Prep Time:
10 minutes
Total Time:
30 minutes
Family-friendly skillet pie with Cheddar-bacon mashed potatoes, corn chip topping, and zesty beef filling. Ready in 30 minutes!
Ingredients:
  • 1 pound lean ground beef
  • 8 medium green onions, sliced (1/2 cup)
  • 1 cup barbecue sauce
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 pouch (4.7 oz) Betty Crocker™ four cheese mashed potatoes
  • Water, milk and butter called for on potato mix pouch
  • 1/4 cup shredded Cheddar cheese
  • 1 cup corn chips
Instructions:
  • In a 10-inch nonstick skillet over medium-high heat, brown the ground beef with 1/4 cup of onions, stirring occasionally. Drain well. Add barbecue sauce, 3/4 cup of corn, and chilies. Bring to a boil, then simmer on low heat to keep warm.
  • Cook the potatoes according to the package instructions with water, milk, and butter. Mix in the remaining onions and corn, then allow it to sit for 5 minutes.
  • Place a generous mound of potatoes in the center of the beef mixture, ensuring a 2 1/2- to 3-inch gap around the edge of the skillet. Spread a layer of cheese over the top. Cover and allow the cheese to melt, approximately 5 minutes. Sprinkle corn chips along the edges of the skillet for added crunch.

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