"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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!

Roberta Shaughnessy


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)

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:
Preparation Time:
Preparation Time:
1 hour




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