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MEXICAN SHEPHERDS PIE

 

 

 

1 pound lean ground beef

1/2 cup chopped green onions

1 cup chunky salsa

1 1/2 teaspoons chipotle chili pepper

3/4 teaspoon ground cumin

One 11-ounce can Mexican style corn, drained

2 1/2 cups prepared mashed potatoes

1 cup shredded Mexican blend cheese

 

 

 

Preheat oven to 350º.

 

In a skillet, brown the ground beef and drain off any excess fat.  Place back in skillet and add onions salsa and spices, stir to combine.

 

Place mixture in a 9-inch pie pan and gently pour corn over meat mixture.

 

Gently spread mashed potatoes over top, being careful not to mix the meat and potatoes.

 

Sprinkle cheese on top of potatoes and bake for about 20 minutes or until cheese is melted and potatoes are hot.

 

 

Serves 4 to 6

 

 

 

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