Bake-Off® Contest 39, 2000
Libertyville, Illinois

Smoky Southwestern Shepherd's Pie

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

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4 reviews.
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  • prep time 15 min
  • total time 40 min
  • ingredients 17
  • servings 6
 

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

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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