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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Shepherd's Pie Recipe

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This recipe for Mexican Shepherd's Pie is from These Are a Few of My Favorite Things!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive or vegetable oil
1 1/4lb lean ground beef
1/4 c. chopped onion
Minced garlic
1 1/2 c. salsa
2 tbsp. all-purpose flour
2 cans (14.75 oz each) cream style sweet corn, undrained
2 cans (15 oz each) black beans, drained, rinsed
1 tbsp. chili powder or chipotle chili powder
2 tsp. ground cumin
1/2 tsp.
1/8 tsp. pepper
Cheese

Topping
2 boxes of Jiffy Corn Muffin Mix - mixed according to package instructions adding 1 to 2 tbsp. butter
Directions:
Directions:
Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven or large frying pan, heat oil over medium-high heat. Cook ground beef with garlic and onion in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.
Stir in remaining casserole ingredients. Heat to boiling. Spread meat mixture in prepared baking dish.
Sprinkle a little cheese over meat mixture.
In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over meat mixture; gently spread to sides of baking dish.
4 Bake 12 to 15 minutes or until topping is golden brown.
Personal Notes:
Personal Notes:
This recipe can be cut in half and placed in 9x9 pan or can make two 9x9 casseroles and share one!

 

 

 

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