Smoky Southwestern Shepherd's Pie

  • Prep 15 min
  • Total 40 min
  • Ingredients 17
  • Servings 6
Smoky Southwestern Shepherd's Pie

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

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

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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