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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tex Mex Sheppard’s Pie Recipe

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This recipe for Tex Mex Sheppard’s Pie is from Good Food & Good Times, 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:  
2 pounds lean ground beef or lean ground turkey
1 medium yellow onion, diced
1 tsp salt
½ tsp black pepper
1 cup frozen corn kernels
1 ½ cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

CORNBREAD TOPPING:
½ cup cornmeal
1 ½ cup flour
⅓ cup sugar
1 tbs baking powder
½ tsp salt
½ cup oil
2 eggs, beaten
1 ¼cup milk
Directions:
Directions:
Preheat oven to 375ºF

1) Lightly grease a casserole dish and set aside.

2) In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared baking pan and set aside.

3) For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

4) Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

5) Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs.

 

 

 

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