Mexican Shepherd's Pie

1	lb extra lean (at least 93%) ground beef
1/2	cup sliced green onions
1	cup Old El Paso® Thick ‘n Chunky Salsa
1 1/2	teaspoons chili powder
3/4	teaspoon cumin
1	can (11 oz) Green Giant® Mexicorn® corn, drained
1	pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box)
1 1/3	cups water
2	tablespoons butter or margarine
1	cup milk
1/2	cup shredded Cheddar cheese (2 oz)
1	medium tomato, sliced into thin wedges
	Tortilla chips, if desired

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1. In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
2. Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until blended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.
3. Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.