Mexican Shepherd's Pie Recipe | How to Make Perfect Mexican Shepherd's Pie
Mexican Shepherd’s Pie Recipe, made with leftover mashed potatoes, and BUSH’S® Organic Black Beans!
Ingredients
2 cups Rotisserie chicken, or turkey, chopped
1/2 cup sliced green onions
2 cups frozen roasted corn, I buy at Trader Joe’s
1 15 0z can BUSH’S® Organic Black Beans, rinsed and drained
1 1/2 cups favorite salsa
Salt and pepper
3 cups white cheese, Jack or Mozzarella
2-3 cups leftover, prepared mashed potatoes
Instructions
Preheat oven to 375 degrees.
In 10-inch skillet, heat up the chopped meat, green onions, roasted corn, black beans, and salsa over medium-high heat, for 5 to 7 minutes, stirring occasionally until heated through. Salt and pepper to taste.
Add 2 cups of cheese to the meat mixture; gently mix.
Heat prepared or leftover mashed potatoes.
Prepare a 9×13 pan with cooking spray. Spoon the hot meat mixture into the pan. Sprinkle with remaining 1 cup of cheese. Cover (spread) the top with heated, prepared mashed potatoes.
Place in oven uncovered; heat for 20 minutes.
Garnish with chips or cilantro serve!
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ONE Pot Tex Mex Shepherd's Pie - - Glen And Friends Cooking
ONE Pot Tex Mex Shepherd's Pie - - Glen And Friends Cooking
Ok, Ok, Ok... for our Commonwealth cousins, yes, strictly speaking this is a South West Cottage Pie recipe, or a Tex Mex Cottage pie recipe - because it's made with beef and not lamb. But around here everyone just calls it a Shepherd's Pie recipe no matter what meat is used. Being Canadian though, I'm just as likely (more likely) to call it Pâté Chinois - so this is my take on a Tex Mex Pâté Chinois.
Ingredients:
3-4 potatoes, boiled and mashed
30 mL (2 Tbsp) oil
1 yellow onion, chopped
1 bell pepper, chopped
4 cloves garlic, crushed
1 jalapeño, sliced
500g (1 lb) ground beef
15 mL (1 Tbsp) chopped chipotle in adobo
30 mL (2 Tbsp) taco seasoning
250 mL (1 cup) frozen corn kernels
1 (540 mL) can black beans, drained
1 (540 mL) can pinto beans, drained
1 (284 mL) can Ro-Tel
1 (127 mL) can chopped green chiles
60 mL (¼ cup) sour cream
15 mL (1 Tbsp) Marmite
Handful grated cheddar cheese
Directions:
Preheat oven to 180ºC (350°F).
Boil and mash some potatoes with salt, pepper, butter and milk / cream.
Heat vegetable oil in a large oven proof pan over medium heat.
Add onion and cook until softened and translucent.
Add bell pepper, jalapeño, garlic; cook until softened.
Add beef and break apart with a spoon; cook until brown.
Stir in taco seasoning, and chipotle.Add corn, black beans, pinto beans, Ro-Tel, green chiles, sour cream, and Marmite.Stir well together and then top with mashed potatoes.
Bake for 30 - 45 minutes.
Sprinkle grated cheddar cheese over top, and bake until melted.
Taco spice video:
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