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Barbecue Beef and Corn Shepherd's Pie
1 pound lean ground beef
8 medium green onions, sliced (1/2 cup)
1 cup barbecue sauce
1 can (12 oz/341 mL) Green Giant® Niblets* whole kernel corn, drained
1 can Old El Paso® chopped green chiles, undrained
1/2 package Betty Crocker® Butter & Herb 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
1 cup corn chips or broken tortilla chips


•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.

Preparation Time: 10 minutes Serves: 6
Recipe Origin: Canada
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