Mexican Shepherd's Pie

Recipe by Terri Newell
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown and drain ground beef.
  • Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
  • Add corn.
  • Meanwhile, boil potatoes until tender, then mash.
  • If you like, you can add butter and milk.
  • Spread about one third of the potatoes in a round 2 quart casserole dish.
  • Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
  • To use right away, bake at 350 about 30 minutes.
  • To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
  • To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.
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