1 pound already-cooked (frozen) extra-lean ground beef
1 cup bottled mild salsa
1 (11 ounce) can Mexi-corn, drained
2 cups fat-free sour cream
1 (20 ounce) package refrigerated mashed potatoes
1/4 teaspoon salt
1 tablespoon margarine or butter
1/2 cup shredded colby-jack or taco blend cheese

Preheat the broiler to high, about 500 degrees F. If the cooked beef is frozen, microwave it on high for 3 minutes and 30 seconds in a 10-inch square casserole dish to bring it to room temperature. Add the salsa, drained corn and sour cream. Stir until well mixed. Cover the dish and microwave on HIGH for 4 minutes, stirring once halfway through cooking.

Microwave the potatoes according to the package directions, adding the salt when you add the margarine. Spoon the potatoes over the beef mixture, spreading them within 1 inch of the sides of the dish. Sprinkle the cheese over the potatoes. Broil for 2 minutes, until the cheese is melted and bubbly. Serve at once.

Makes 4 servings.