For a veggie version, substitute 4 (15-ounce) cans of drained pinto or black beans for the ground meat.
• 3 pounds russet potatoes, peeled and cut into 1-inch pieces
• 1 cup low-fat milk
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 pounds lean ground beef or turkey
• 1 large onion, chopped
• 2 cloves garlic, minced, or ½ teaspoon garlic powder
• ¾ cup smoky barbecue sauce
• 1 tablespoon yellow mustard
• 1 tablespoon brown sugar
• 3 cups frozen corn kernels, thawed
• 1½ cups grated sharp cheddar cheese
• 2 tablespoons chopped green onions or cilantro, for garnish