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Tex-Mex Shepherd's Pie

1 pound ground beef, extra lean
1 medium onion, diced
1 medium green pepper, diced
1 cup corn
14 1/2 ounces canned tomatoes, diced, drained
4 1/2 ounces canned mushrooms, sliced, drained
8 ounces tomato sauce
10 3/4 ounces cheese soup
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
6 cups mashed potatoes
1 tablespoon butter, melted

Cook beef in frying pan until it is browned. Drain. Add onion,
green pepper, corn, tomatoes, garlic and mushrooms. Cook for 10
minutes. Add tomato sauce, salt, pepper, chili powder, cumin, and
oregano. Bring to a boil. Pour mixture into a 2 quart baking
dish. Spread cheese soup over mixture. Spread mashed potatoes
over dish, smoothing evenly. Brush surface with butter. Bake in
a 325 F oven for 35 to 40 minutes.

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