Spicy Shepherd’s Pie – with taco seasoning, black beans, and corn, this is a tasty twist on a classic dinner recipe. My whole family loves it!
Happy Friday everyone!! Don’t you just love weekends? I have had quite a busy cooking week. I taught a pressure cooking class, taught two neighbors how to make whole wheat bread, and made four cakes with a group of young men. Wheww! I’m looking forward to a quiet weekend of cleaning out my craft room and hopefully doing some crafting.
My husband is going on a klondike campout with some scouts tonight, and let me just say that times like these I am really glad I am a woman. Because tent camping is bad enough, but tent camping in the snow, with a bunch of scouts, is not something I ever want to try. I am looking forward to sleeping in my nice warm bed!
This dish is a nice change from regular Shepherd’s Pie. In fact, my family prefers it. The original recipe didn’t call for black beans, but I added them and thought they were a perfect addition. I hope you enjoy it as much as we do!!
Spicy Shepherd’s Pie
- 1# lean ground beef
- 1 onion, chopped
- 1 15.25 ounce can black beans, drained
- 1 14.5 ounce can diced tomatoes
- 1 15.25 ounce can corn
- 1/2 6 ounce can olives, sliced
- 1/4 cup taco seasoning (or 1 packet)
- 1/2 tsp chili powder (or more)
- 1/2 tsp salt
- 1 garlic clove, minced
- 4 cups mashed potatoes
- 1 1/2 cups grated cheddar cheese, divided
- Brown ground beef with onion in a large skillet.
- Add all ingredients except potatoes and cheese. Simmer for 2-3 minutes. Pour into a 9x13” pan.
- Top with 1/2 cup of the cheese. Spread mashed potatoes over the cheese and meat mixture. Top with remaining cheese.
- Bake at 350° for about 25-30 minutes or till hot and bubbly.
Amount Per Serving: Calories: 361Total Fat: 15gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 31mgSodium: 1436mgCarbohydrates: 43gFiber: 9gSugar: 7gProtein: 16g
(original photo – photos updated 9/2016)