Seashells' BBQ Beef and Corn Shepherd's Pie

• 1 lb lean ground beef
• 12 cup green onion, sliced
• 1 cup barbecue sauce, any kind
• 1 (11 ounce) cangreen giant mexicorn whole mexicorn whole kernel corn, drained
• 1 (4 ounce) canold el pasco chopped green chilies, undrained
• 0.5 (7 ounce) packagebetty crocker instant mashed potatoes with bacon and cheddar, 1 pouch
• 1 12 cups hot water
• 13 cup milk
• 2 tablespoons butter or 2 tablespoons margarine
• 12 cup shredded cheddar cheese
• 1 cup corn chips

1. 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.
2. Stir in bbq sauce, 3/4 cup of the corn and the chilies.
3. Heat to boiling, reduce heat to low to keep warm.
4. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter.
5. Stir in remaining onions and corn; let stand 5 minutes.
6. Spoon potatoes onto center of beef mixture, leaving 2 1/2 to 3 inches rim around edge of skillet.
7. Sprinkle cheese over potatoes and beef mixture.
8. Cover and let stand about 5 minutes or until cheese is melted.
9. Sprinkle corn chips around edge of skillet.

lean ground beef, green onion, barbecue sauce, cangreen giant mexicorn, pasco chopped, potatoes, water, milk, butter, cheddar cheese, corn chips

Taken from www.food.com/recipe/seashells-bbq-beef-and-corn-shepherds-pie-209979 (may not work)