BARBECUE BEEF AND CORN SHEPHERD'S PIE

Barbecue Beef and Corn Shepherd's Pie image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

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

Steps:

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 using 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.

Nutrition Facts : Calories 460, Carbohydrate 52 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 16 g, TransFat 1 g