Smoky Southwestern Shepherd'S Pie

• 1 1/2 lbs lean ground beef
• 1/2 cup chopped onion
• 2 cups water
• 3 tablespoons butter
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 cups mashed potato flakes
• 1 (4 1/2 ounce) can chopped green chilies
• 1 cup shredded Mexican blend cheese
• 1 (10 ounce) can enchilada sauce
• 2 canned chipotle peppers, drained, seeded and chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 (11 ounce) can mexicorn
• 1/8 teaspoon paprika
• 1/3 cup sliced green onion
• 1 tomatoes, cut into wedges (optional)

1. Heat oven to 400.
2. In large skillet, brown ground beef with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
3. Meanwhile, in medium saucepan, combine water, margarine and salt.
4. Bring to a boil.
5. Remover from heat.
6. Stir in milk and potato flakes.
7. Cover; let stand 5 minutes.
8. Stir in greel chiles and 1/2 cup of the cheese.
9. Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano, mixing well.
10. Bring to a boil; remove from heat.
11. Spread beef mixture in ungreased shallow 2 quart casserole. Top with corn. Spread potatoes evenly over corn and top with remaining cheese.
12. Bake at 400 for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions.
13. Top with tomato wedges; let stand 5 minutes before serving.

lean ground beef, onion, water, butter, salt, milk, green chilies, blend cheese, enchilada sauce, peppers, cumin, oregano, mexicorn, paprika, green onion, tomatoes

Taken from www.food.com/recipe/smoky-southwestern-shepherds-pie-278415 (may not work)