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Smoky Southwestern Shepherd's Pie
Smoky Southwestern Shepherd's Pie
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Prep Time:
15 Min
Total Time:
40 Min
Makes:
6 servings
Kristina Vanni
Libertyville
,
IL
Bake-Off® Contest 39, 2000
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RECIPE
TIPS
REVIEWS (
2
)
NUTRITIONAL INFO
INGREDIENTS
1 1/2
lb. lean ground beef round
1/2
cup chopped onion
2 cups water
3
tablespoons butter or margarine
1/2
teaspoon salt
3/4
cup milk
2
cups Hungry Jack® Mashed Potato Flakes
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
4
oz. (1 cup) shredded Mexican cheese blend
1
(10-oz.) can Old El Paso® Enchilada Sauce
1
to 2 canned chipotle chiles in adobo sauce (from 11-oz. can), drained, seeded and chopped
1/2
teaspoon cumin
1/2
teaspoon dried oregano leaves
1
(11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1/8
teaspoon paprika
1/3
cup sliced green onions
1
small tomato, cut into 6 wedges
DIRECTIONS
1.
Heat oven to 400°F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
2.
Meanwhile, in medium saucepan, combine water, butter and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese.
3.
Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese.
4.
Bake at 400°F. for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.
High Altitude Directions