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Smoky Southwestern Shepherd's Pie

(41)

5 reviews

15 min prep time
40 min total time
17 ingredients
6 servings

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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 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
Protein: 29g

% 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.

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