8 oz. lean ground beef
1/2 c. chopped onion
2 c. packaged instant mashed potatoes
2 c. water
1/4 c. skim milk
1 (16 oz.) can kidney beans, rinsed and drained
1 (10 3/4 oz.) can low-fat condensed cream of tomato soup
1 (12 oz.) can no-salt-added whole-kernel corn, drained
1 (4 oz.) can chopped green chili peppers, drained
1/4 c. water
1 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. black pepper
1/4 c. shredded low-fat Cheddar cheese

Preheat oven to 375°F. In a large skillet over medium-high heat, cook ground beef and onion until meat is brown and onion is tender, about 5 minutes. Meanwhile, prepare potatoes according to package directions, but use 2 cups water and 3/4 cup skim milk and omit butter and salt. Place cooked meat mixture in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return meat mixture to skillet over medium heat. Stir in remaining ingredients, except cheese, and heat through, about 7 minutes.

Transfer meat mixture to a 2-quart casserole. Drop potato mixture in mounds on meat mixture or spread it over meat mixture.

Bake, uncovered, 25 to 30 minutes or until hot. Sprinkle with cheese.