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Mexican Shepherd's Pie

Posted by on Apr. 5, 2011 at 6:01 PM
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Mexican Shepherd's Pie

I really liked this take on the normal shepherd's pie. I'm going to try Rotel or spicier salsa next time though!



What you need:

  • 1 lb. ground beef
  • 1/2 cup sliced green onions, divided
  • 1 cup salsa
  • 1 1/2 tsp. chili powder
  • 3/4 tsp. cumin
  • 1 can Mexicorn, drained
  • 1 pouch loaded mashed potatoes**
  • 1 1/3 cups water**
  • 2 tbsp. butter**
  • 1 cup milk**
  • 1/2 cup shredded Cheddar cheese
  • 1 medium tomato, cut into thin wedges (I just diced it up)
  • Tortilla chips, if desired

Directions:

Brown ground beef with 1/4 cup green onions; drain.


Stir in salsa, chili powder and cumin. Then spoon corn over the top. Cover and cook until mixture is heated.

Meanwhile, bring water and butter to a boil; then remove from heat. Stir in milk and potatoes pouch. Let stand for 1 minute and then beat with a fork until smooth.
**I make homemade mashed potatoes with butter and milk because I hate boxed instant mashed potatoes.

Spoon potatoes over the corn and spread. Then sprinkle with cheese and 1/4 cup green onions. (I did that part backwards - oops!). Cover and cook for 5 minutes or until cheese is melted.



Arrange tomato wedges in a spoke fashion over potatoes - or if you are lazy like me, sprinkle them all over the top. Garnish with chips around the edges, if desired.

Recipe from Betty Crocker


by on Apr. 5, 2011 at 6:01 PM
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