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Mexican Shepherd’s Pie

Mexican Shepherd's Pie

You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!


  • 1 pound extra lean (at least 93%) ground beef
  • 1/2 cup sliced green onions
  • 1 cup Old El Paso® Thick ‘n Chunky Salsa
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon cumin
  • 1 can (11 ounces) Green Giant® Mexicorn® corn, drained
  • 1 pouch Betty Crocker® loaded mashed potatoes (from 6.1 ounce box)
  • 1 1/3 cups water
  • 2 tablespoons butter or margarine
  • 1 cup milk
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 1 medium tomato, sliced into thin wedges
  • Tortilla chips, if desired


  1. 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.
  2. Stir in salsa, chili powder and cumin.
  3. Spoon corn evenly over beef mixture in skillet.
  4. Cover and cook over low heat until mixture is thoroughly heated.
  5. Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat.
  6. Stir in milk and 1 pouch potatoes with seasoning just until bended.
  7. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.
  8. Spoon potatoes over corn in skillet; spread evenly.
  9. Sprinkle with cheese and remaining 1/4 cup green onions.
  10. Cover; cook over low heat about 5 minutes or until cheese is melted.
  11. Arrange tomato wedges in spoke fashion over potatoes.
  12. Garnish with tortilla chips around outside edge of skillet.

Prep Time 20 Minutes
Total Time 30 Minutes
Makes 4 servings

Recipe and photo credit: Betty Crocker/© 2011 General Mills.

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