Tex Mex Shepherd's Pie
photo by lazyme
- Ready In:
- 1hr 5mins
- Ingredients:
- 24
- Serves:
-
10
ingredients
-
First Layer
- 1 1⁄2 lbs ground beef
- 1⁄2 cup chopped onion
- 1 small green bell pepper, chopped
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
- 2 cups frozen corn, thawed
- 8 ounces tomato sauce
- 1 -2 teaspoon cumin
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon sugar
- 1⁄8 - 1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon cinnamon (optional)
- salt, if needed to taste
-
Middle Layer
- 1⁄2 cup shredded cheddar cheese
-
Top Layer
- 8 medium yukon gold potatoes, scrubbed' peeled, and cut into chunks
- 3 tablespoons butter
- 1⁄2 cup milk
- 1 cup low-fat sour cream
- 1 1⁄2 cups shredded cheddar cheese, DIVIDED (or cheddar-jack)
- 1 tablespoon diced green chilis
- 1⁄2 teaspoon salt (or to taste)
- 1 teaspoon chives
- 1⁄4 teaspoon pepper
directions
- In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
- In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
- Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
- While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
- Return to hot pot and mash with butter, milk, and sour cream.
- Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
- Evenly spread potatoes over cheese layer in the pan.
- Evenly sprinkle potatoes with remaining 1/2 cup cheese.
- Bake at 350 for 25-30 minutes.
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Reviews
-
This really hit the spot. My DD even ate it all and didn't complain (very rare). I used pinto beans (didn't have Kidney) and I used 1 lb. of ground beef and then some chorizo that the wife had in the fridge. This is a definate keeper. Thank you for sharing. I wanted to add, I made this again and froze it to take to the lake. I reheated at 385 or so for around 2 hours. Again... it did not stand a chance... everyone loved it.
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Tweaks
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This is a great Tex-Mex dish that went together quickly and is very tasty. The potato topping is TDF. DH has requested the potatoes as a regular dinner dish. The only change that I made was to use chicken in place of beef and 1 28oz. can of crushed tomatoes in place of the tomato sauce and other can of tomatoes (as I didn't have them). The next time I will use the beef version. Thanks for sharing Parsley.
RECIPE SUBMITTED BY
*Parsley*
United States