Mexican Shepherd’s Pie Recipe
This Tex-Mex twist on shepherd's pie is simply delicious! A perfect way to use leftover mashed potatoes.
Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- ¼ cup taco seasoning or 1 packet
- ½ tsp chili powder
- ½ tsp salt
- 1 garlic clove minced
- 1 15.25 ounce can black beans drained
- 1 14.5 ounce can diced tomatoes
- 1 ½ cups frozen corn or 1 can corn
- ½ 6 ounce can olives sliced
- 4 cups mashed potatoes
- 1 cup grated cheddar cheese
Instructions
- Spray a 2 1/2 quart casserole dish or other ovenproof dish with cooking spray. Preheat your oven to 350 degrees.
- Brown ground beef with onion in a large skillet over medium-high heat. Drain off excess fat.
- Add the taco seasoning, chili powder, salt, and garlic. Saute for a minute. Stir in the beans, tomatoes, corn, and olives. Simmer for 2-3 minutes over medium heat.
- Spoon the filling into the prepared dish. Spread mashed potatoes over the meat mixture. Top with the grated cheese.
- Bake at 350° for about 25-30 minutes or until the cheese is melted and the filling is hot.
Nutrition
Serving: 1gCalories: 516kcalCarbohydrates: 67gProtein: 31gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 66mgSodium: 2088mgPotassium: 1256mgFiber: 13gSugar: 6gVitamin A: 1379IUVitamin C: 50mgCalcium: 224mgIron: 6mg
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