Smoky Southwestern Shepherd's Pie

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

–

Save & Share

Servings 6

false

( 41 ) Ratings

41 Ratings

5 Stars 19%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

352039f1-b8dd-46a4-a64e-a3544ac88391

Bake-Off® Contest 39, 2000

Kristina Vanni

Libertyville, Illinois

ingredients 17
Prep Time 15 min
Total Time 40 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.