8 med. green onions, sliced (1/2 cup)
1 cup barbecue sauce
1 can (11 oz.) Green Giant Mexicorn whole kernel corn with red and green peppers,
drained
1 can (4 oz.) Old El Paso chopped green chilies, undrained
1/2 pkg. (7-oz. size) Betty Crocker Cheddar and bacon mashed potatoes (1 pouch)
1-1/2 cups hot water
1/3 cup milk
2 tbsp. butter or margarine
1/2 cup shredded Cheddar cheese (2 oz.)
1 cup corn chips
high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce,
3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.
2. Meanwhile, cook potatoes as directed on pkg. for 4 servings, using 1 pouch Potatoes
and Seasoning, hot water, milk and butter. Stir in remaining onions and corn; let stand
5 minutes.
3. Spoon potatoes onto center of beef mixture, leaving 2-1/2 to 3-in. rim around edge of
skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5
minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.