Smoky Southwestern Shepherd's Pie

Name: Smoky Southwestern Shepherd's Pie
Prep time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Southwestern
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

41 Ratings

4 Reviews

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Prep 15 min
Total 40 min
Ingredients 17
Servings 6

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

By Pillsbury Kitchens

Updated October 18, 2016

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.