Ingredients
2 medium potatoes, peeled and cubed1/2 pound lean ground beef (90% lean)1/2 cup canned diced tomatoes1/3 cup medium salsa2 tablespoons canned chopped green chiles1/2 teaspoon salt, divided1/2 teaspoon pepper, divided1 cup shredded cheddar cheese, divided1 cup frozen corn2 tablespoons butter
Preparation
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.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, green chiles 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.
Drain potatoes and place in a large bowl. Mash potatoes with butter and remaining salt and pepper. Spread over top; sprinkle with remaining cheese.
Bake at 350° for 20-25 minutes or until bubbly.
