We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Smoky Southwestern Shepherd's Pie

(41)
  5 reviews
  • 15 min prep time
  • 40 min total time
  • 17 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Enjoy this Southwestern ground beef pie packed with Green Giant® corn and Old El Paso® chiles – a flavorful dinner.

Bake-Off® Contest 39, 2000
Kristina Vanni
Libertyville, Illinois

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™ SteamCrisp® 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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
530
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
14g
70%
Cholesterol
105mg
35%
Sodium
910mg
38%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
16%
Sugars
7g
7%
Protein
29g
29%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved