Chili Shepherd's pie

chipper15173

Chili Shepherd's Pie

1/2 # ground beef (we used a pound)
1 pkg. (10 oz) frozen corn
1 env. dry chili seasoning mix
1 jar (16oz) mild salsa
1 can (15.5oz) kidney beans, rinsed, drained
1 can (8oz) vegetarian baked beans
3 cups instant potato buds
1/4 cup butter, cut into pieces
3 1/2 cups boiling water
1 1/2 cuts shredded cheese,
2 scallions, sliced


--preheat oven to 425 coat 2 qt. baking dish with cooking spray. coat nonstick skillet with cooking spray; heat over medium-high heat. add beef; cook, stirring, until browned, 5 mins. add corn and seasoning; cook stirring, 2 mins. add salsa, kidney beans, baked beans and 1/4 cup cold water; bring to a boil. reduce heat to simmer; cook 10 mins. pour into baking dish.
--place potato buds and butter in large bowl; stir in boiling water with fork. let stand 2 mins. stir until smooth. stir in 1 cut cheese and scallions; carefully spread over beef mixture. bake 15 mins, sprinkling with remaining 1/2 cup cheese during last 3 mins.


serves 8....calories 438...fat 18...carbs 51...fiber 11

marissa4354

sounds yummy, thanks for sharing!