Shepherds Pie

1 pound ground beef
1 can (10 3/4 ounces) Tomato with Roasted Garlic & Herbs Soup
1 cup frozen whole kernel corn or green beans
3/4 cup Pace® Picante Sauce
1 teaspoon ground cumin
4 potatoes mashed
1/2 grated cheese

Directions:
Cook the beef in a 10-inch skillet over medium-high heat until browned, stirring frequently to break up meat. Pour off any fat.
Stir tomato soup, corn, picante sauce and cumin into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes.
potatoes by large spoonfuls onto beef mixture. sprinkle with cheese cover while cheese melts.

casserole