"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mexican Shepherds Pie Recipe

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This recipe for Mexican Shepherds Pie, by , is from The Holzer & Rottach Family Cookbook, 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!

Contributor:  
Contributor:  
Roberta Shaughnessy

Category:
Category:

Ingredients:  
Ingredients:  
2 Boxes Jiff Corn Muffin Mix (Prepared per box directions with 2 Eggs & 2/3 C Milk)
1 T Olive Oil
1 Large Onion
1-2 lbs Ground Beef
1 Package of Taco Seasoning
Garlic Powder
2 16 oz Cans of Fire Roasted Salsa Style Diced Tomatoes
1 16 oz Can of Whole Kernel Corn, drained (Can also use a frozen)
Salt & Pepper
2 Cups of Shredded Cheddar Cheese divided
1 Small Can of Sliced Black Olives (Optional)

Directions:
Directions:
Preheat Oven to 400 degrees Fahrenheit
Prepare the Corn Muffin Mix and set aside
Heat the oil in a large pan and sauté the onions on Med/High heat until translucent
Add Ground Beef and brown over medium heat, draining any excess fat
Add Taco Seasoning, Garlic Powder, Diced Tomatoes, Corn and Salt & Pepper to taste.
Reduce heat, cover and simmer for approximately 20 minutes
In a 9 X 13 Baking Dish, Spread the Beef Mixture evenly
Sprinkle 1 C of the Cheddar Cheese evenly
Spread the corn muffin mixture evenly on top of the other layers with a spatula
Add the olives spaced evenly on top of corn muffin mixture
Bake in preheated oven until golden brown, approximately 20-25 minutes
Remove from oven and immediately spread remaining 1 C of Cheddar Cheese and then loosely cover with aluminum foil for about 5-10 minutes to melt cheese while sitting on counter top.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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