Mexican Shepard Pie

Directions

1. Preheat oven to 350 degrees. Spray 9x13 pan with Pam.
2. Peel and quarter 10 medium potatoes and place in salted water. Bring to a boil and cook till fork tender. Drain off water. Place a stick of butter in pot with potatoes and let heat. Season potatoes with salt and pepper to taste. Beat potato mix by hand or possibly with mixer. Add in 1/3 c. lowfat milk while beating. Depending on texture of potatoes, it might take a little more or possibly less lowfat milk to get a creamy (but not runny) mix. Set aside.
3. Put meat in large skillet on medium high. Season with a little salt and pepper to taste. Chop large onion and add in to meat while browning. When meat and onion are cooked well, add in taco seasoning mix and the amount of water it calls for (the Old El Paso called for 1/3 c.). Turn meat mix down and simmer for about 10 min. Add in corn and salsa and simmer for about 5 more min to blend flavors.
4. To begin assembling, place meat mix proportionately in the bottom of the 9x13 pan. Next, sprinkle just a little of the grated cheese proportionately over the meat mix. Next, spread the mashed potatoes proportionately over the meat mix.
5. Then, sprinkle the bulk of the grated cheese over the potatoes. Place in oven and bake 35 to 40 min or possibly till cheese is fully melted and dish is starting to turn golden and bubbly.
6. NOTES : Serve with rolls. This is a great one dish meal!