Southwest Shepherd’S Pie

• 2 medium potatoes, peeled and cubed
• 1/2 pound lean ground beef (90% lean)
• 1/2 cup canned diced tomatoes
• 1/3 cup medium salsa
• 2 tablespoons canned chopped green chilies
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 cup shredded cheddar cheese, divided
• 1 cup frozen corn
• 2 tablespoons butter

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, green chilies and 1/4 teaspoon salt and pepper; heat through. Stir in 1/2 cup cheese. Transfer to a greased 4-cup baking dish; sprinkle with corn.
3. Drain potatoes and place in a large bowl. Mash potatoes with butter and remaining salt and pepper. Spread over top; sprinkle with remaining cheese.
4. Bake at 350u0b0 for 20-25 minutes or until bubbly.

potatoes, ground beef, tomatoes, salsa, green chilies, salt, pepper, cheddar cheese, frozen corn, butter

Taken from www.tasteofhome.com/recipes/southwest-shepherd-s-pie/ (may not work)