Mexican Shepherd's Pie
Servings: 6 -8 servings
Ingredients
- 2 tbsp olive oil
- 2 lbs 90% lean ground beef
- 6 cloves garlic, minced
- 1 onion, chopped
- 2 1 oz taco seasoning packets, made according to package directions
- 2 10 oz cans of rotel diced tomatoes and green chiles, well-drained
- 1 15 oz can beans, rinsed and well-drained
- 1 10 oz can southwestern style corn with red and poblano peppers, well-drained
- 1/2 cup chunky salsa
- 1/2 cup chicken broth
- 1 16 oz package shredded pepper jack cheese, divided
- 2 packages instant mashed potatoes, prepared according to package directions
Optional Toppings
- green onion
- jalapeno slices
- cilantro
- sour cream
- additional salsa
- tortilla strips
Instructions
- Preheat oven to 350°. Grease a 13x9 casserole dish.
- In a large, deep skillet or pot, heat oil over medium high heat. Once heated, add ground beef, onion, and garlic. Brown the ground beef until cooked through, approximately 5-7 minutes.
- Reduce heat to medium-low and add taco seasoning and the appropriate amount of water based on the package directions. Simmer until the sauce has thickened, approximately 2-3 minutes.
- Add drained rotel, beans, corn, salsa, and chicken broth and mix well. Simmer another 5-7 minutes or until sauce is thick. Transfer to the greased casserole dish. Top with half of the pepper jack.
- Spread an even layer of mashed potatoes across the top of the meat and cheese mixture. Top with remaining cheese and bake uncovered for 20 minutes.
- OPTIONAL: To crisp up the cheese, switch the oven to broil for the last 2-3 minutes.
- Allow to cool for 10 minutes and then serve and enjoy with any toppings of your choice.
Notes
If you prefer homemade potatoes, I would recommend using at least 3 lbs of potatoes.