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Mexican Shepherd's Pie Recipe

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This recipe for Mexican Shepherd's Pie is from Keller Family Cookbook; 3rd Edition, 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 package (6.6 ounces) instant home-style mashed potatoes
*I make my own mashed potatoes-1 1/2-2lbs of B-sized potatoes, washed & chopped
1 pound ground beef
1 medium onion, chopped
1 can (14½ ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained (I just throw in some frozen corn)
1 can (2¼ ounces) sliced ripe olives, drained
1 envelope taco seasoning (I omit this-add extra of the below spices plus cumin)
1½ teaspoons chili powder
½ teaspoon salt
⅛ teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese, divided
Directions:
Directions:
1. Prepare mashed potatoes according to package directions.
*If making own mashed potatoes-wash and chop potatoes. Put in saucepan with water. Bring to boil until potatoes are
tender.
Add milk, butter, garlic salt, and then mash.
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil;
cook and stir for 1-2 minutes.
4. Transfer to a greased 2½ quart baking dish. Top with ¾ cup cheese.
5. Spread mashed potatoes over the top; sprinkle with remaining cheese.
6. Bake, uncovered, at 350 degrees F for 12-15 minutes or until cheese is melted.
7. Serve with tortilla chips.
Personal Notes:
Personal Notes:
Like I said in the ingredients. I don't use the instant mashed potatoes. Even with making my own this goes together pretty quickly because you aren't making a huge portion of potatoes. I don't do a lot of measuring with this one. Throw in spices to taste and call it good. Same with the corn. I use frozen corn I have on hand and pour some in until it looks like enough.

 

 

 

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