It’s called comfort food for a reason. There’s something about these dishes that fill our bellies and our hearts with delicious goodness. This home-cooked classic is no exception, except this dish has a special twist. A spin off the traditional Shepherd’s Pie, adding a few extra ingredients and seasoning, and you’ve got the makings of a filling and savory Mexican Shepherd’s Pie. Eat some for dinner, have leftovers the next day–this dish keeps well and won’t go to waste.
2 lbs Extra Lean ground beef
1/2 c sliced green onions
1 c Pace Picante Salsa
1 1/2 tsp Chili Powder
3/4 tsp Cumin
1 tbsp taco seasoning
11 oz can Green Giant Mexicorn Corn, drained
2 c Mashed potatoes
1/2 c Cheddar cheese
1 tomato sliced into thin wedges
1. In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain.
2. Stir in salsa, chili powder Taco seasonings and cumin. Cook to simmer, Spoon corn evenly over beef mixture in skillet.
3. Cover and cook over low heat until mixture is thoroughly heated. Meanwhile, in 2-quart saucepan, heat water to boiling.
4. Cook potatoes until tender to mash, Mash with butter and milk G salt& Pepper and 1tsp brown sugar beat until smooth. Spoon potatoes over corn in skillet; spread evenly.
5. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted.
6. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.
recipe courtesy of Mary of …Yummy…
photo courtesy of Ross Catrow