Southwest Shepherd'S Pie - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
In a large skillet over medium-high heat, cook ground beef and onion until meat is brown and onion is tender, about 5 minutes.
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.
Place cooked meat mixture in a colander and rinse under hot water.
Drain well.
Wipe skillet with a paper towel.
Return meat mixture to skillet over medium heat.
Stir in remaining ingredients, except cheese, and heat through, about 7 minutes.
Transfer meat mixture to a 2-quart casserole.
Drop potato mixture in mounds on meat mixture or spread it over meat mixture.
Bake, uncovered, 25 to 30 minutes or until hot.
Sprinkle with cheese.