Smokey Southwestern Shepherds Pie

1/2 lb. lean ground beef
1/2 cup chopped onion
2 cups water
3 tablespoons margarine or butter
1/2 teaspoon salt
3/4 cup milk
2 cups Instant Mashed Potatoes
1 (4.5-oz.) can chopped green chiles
4 oz. (1 cup) shredded Mexican cheese blend
1 (10-oz.)can enchilada sauce
1 to 2 canned chipotle chiles in adobo sauce, (from 11-oz. can) drained, seeded and chopped (Optional)
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1 (11-oz.) can whole kernel corn with red and green peppers, drained
1/8 teaspoon paprika
1/3 cup sliced green onions
1 small tomato, cut into 6 wedges

1. HEAT oven to 400°F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.


2. COMBINE water, butter and salt in medium saucepan. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover. Let stand 5 minutes. Stir in green chiles and 1/2 cup cheese.


3. DRAIN beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano. Mix well. Bring to a boil. Spread in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with 1/2 cup cheese .


4. BAKE for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.