Southwest Shepherd'S Pie

• 8 oz. lean ground beef
• 1/2 c. chopped onion
• 2 c. packaged instant mashed potatoes
• 2 c. water
• 1/4 c. skim milk
• 1 (16 oz.) can kidney beans, rinsed and drained
• 1 (10 3/4 oz.) can low-fat condensed cream of tomato soup
• 1 (12 oz.) can no-salt-added whole-kernel corn, drained
• 1 (4 oz.) can chopped green chili peppers, drained
• 1/4 c. water
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 c. shredded low-fat Cheddar cheese

1. Preheat oven to 375u0b0.
2. In a large skillet over medium-high heat, cook ground beef and onion until meat is brown and onion is tender, about 5 minutes.
3. Meanwhile, prepare potatoes according to package directions, but use 2 cups water and 3/4 cup skim milk and omit butter or margarine and salt.
4. Place cooked meat mixture in a colander and rinse under hot water.
5. Drain well.
6. Wipe skillet with a paper towel.
7. Return meat mixture to skillet over medium heat.
8. Stir in remaining ingredients, except cheese, and heat through, about 7 minutes.
9. Transfer meat mixture to a 2-quart casserole.
10. Drop potato mixture in mounds on meat mixture or spread it over meat mixture.
11. Bake, uncovered, 25 to 30 minutes or until hot.
12. Sprinkle with cheese.

lean ground beef, onion, potatoes, water, milk, kidney beans, lowfat condensed cream of tomato soup, salt, green chili peppers, water, ground cumin, salt, black pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54851 (may not work)