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.
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Southwestern Skillet Pie
Southwestern Skillet Pie is an easy, quick, weeknight dinner idea! Use ground beef or turkey, add any veggies you’d like (diced zucchini or sweet potatoes would be a great addition!), and top with cheesy biscuits for a tasty skillet supper.
Southwestern Skillet Pie (adapted from Everyday Food magazine)
1 lb. ground turkey or beef
1-2 tsp. olive oil (if using turkey)
1 bell pepper, any color
4 cloves garlic
salt, pepper, cumin
1-15oz. can sweet corn
1-15 oz. can black beans
1-15 oz. can kidney beans
16-24 oz. salsa—mild, medium, or hot—whatever you like! (The original recipe calls for 16 oz., but if you want to use an entire 24 oz. jar it would be just fine!)
½ c. water
1 c. flour
3 Tbsp. cold butter, cubed
½-¾ c. milk
1 ½ tsp. baking soda
½ tsp. salt
8 oz. pepper jack cheese, grated
Optional toppings: Sour cream, hot sauce, cilantro
Preheat oven to 425*. Dice the bell pepper and garlic. Drain and rinse the corn, black beans, and kidney beans. In a large, oven-safe skillet, heat the olive oil over medium high heat. Add the ground turkey and bell pepper. Season with ½ tsp. salt, 1/8 tsp. black pepper, and ½ tsp. cumin (you can adjust these measurements to taste). Use a wooden spoon to break up the turkey. Cook until the meat is browned and the veggies have softened. Add the garlic for the last 30 seconds of cooking.
While the meat and veggies cook, make the biscuit dough. Whisk together the flour, baking soda, and salt. Add the cubed butter and mix together with your hands to incorporate (the flour should resemble pea-sized crumbles—if you press the mixture together between your fingers it should stay together and not be dry). Slowly pour in the ½ c. of milk and stir with a fork to combine. Add additional milk if the mixture is still too dry. Mix half of the grated pepper jack cheese into the biscuit dough.
Add the corn and beans to the skillet. Pour in the salsa and water. Stir to combine and simmer for a few minutes. Add half of the grated pepper jack cheese to the meat mixture. Stir to combine. Spoon dollops of the biscuit dough evenly over the surface of the meat and veggies. Bake at 425* for about 20 minutes, or until the biscuits are golden brown and cooked through. Serve and top with sour cream, hot sauce, cilantro…whatever sounds good to you! ENJOY!
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Southwestern Taco Pie
Great alternative to Taco Night!
1 lb. lean ground beef
1 pkg. taco seasoning
1/3 cup water
1 tbsp. oil
1 1/2 cup fresh diced red, green peppers, onion and seeded jalapeño
1 1/2 cup frozen corn
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp pepper
1/2 cup salsa
1 pkg. refrigerated pie crust (2 crust pie)
2 cups cheese
1. Preheat oven to 400 degrees F.
2. Brown and drain ground beef. Add seasonings and water. Simmer for 5 minutes.
3. Heat oil in pan. Sauté corn, peppers and onion until tender. Drain excess liquid. Add salsa and stir well.
4. Prepare refrigerated pie crust to package directions. Place in a 9-inch pie plate.
5. Sprinkle 1//2 cup shredded cheese evenly in bottom of crust. Then spoon in 1/2 of the beef mixture, followed by 1/2 of corn/vegetable and 1 cup of cheese. Repeat layers ending with cheese. Place second pie crust on top. Flute edges and make slits on top of crust.
6. Bake for 30 minutes. Place foil strips around pie crust 15 minutes into the baking time prevent over browning.
7 Let pie rest 5-10 minutes before slicing. Store in refrigerator.
Recipe adapted from foodnetwork.com
How to Make Taco Pie - The Ultimate Beef Taco Pie Recipe
If you are craving some Mexican for dinner tonight, you must try this delicious beef taco pie recipe. It’s super easy to make and full of flavor.
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TACO PIE
Ingredients:
1 Pre-made Pie Crust
1 Lb. Lean Ground Beef
1 Cup Sweet Onion (diced)
2 Tbsp. Taco Seasoning
1 Cup Sweet Corn
1 Can Rotel (diced tomatoes and green chilies)
½ Cup Chili Con Queso Cheese Dip (medium)
2 Cups Mexican Blend Cheese (shredded, divided)
½ Cup Tortilla Chips (crumbled)
1 Cup Sour Cream
1 ½ Cups Shredded Lettuce
2 Roma Tomatoes (diced)
½ Cup Black Olives (sliced)
shotgun red recipes taco pie recipe beef taco casserole taco pie recipe mexican pie
HORMEL CHILI RECIPE / SOUTHWESTERN CHILI CORNBREAD POT PIE / RECIPE SUBMISSION FOR @HormelFoodsCorp
This is a super yummy recipe video on how to make Southwestern Chili Cornbread Pot Pie. This is my recipe submission that I am providing to HORMEL FOODS, in hopes that they grant me the opportunity to have my recipe featured in their new Chili Creations cookbook. Wish Me Luck!
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My passion is to show beginner cooks that cooking does not have to be difficult or stressful. When you cook from your heart & with love you can’t go wrong. Making love in the kitchen is fun!
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⏰TIMESTAMPS⏰
0:00 - Intro
Shopping List:
1 Can of Hormel Chli w/beans
1 Can of Hormel Chili w/o beans
1 Cup Smoked Sausage
10oz Black Beans
1 7oz Can of Mexicorn (or can of corn & ¼ cup of multi colored bell peppers)
¼ Cup Red Onion
2 Cups Cheddar, Monterey Jack & Mozzarella Cheese combined
1 Box of Jiffy Corn Bread
1 Egg
⅓ Cup Milk
¼ Cup Butter
¼ Cup Cilantro
3 Garlic Cloves Chopped
1 7oz Can Cream Corn
¼ Cup Multi Colored Bell Peppers
¼ Cup Scallions
Directions:
Preheat oven to 450.
Brown sausage in a pot on both sides. Add in red onions, cilantro & garlic. Sauté for 2 mins. Add in both cans of Hormel Chili, Mexicorn & black beans. Mix well & Bring to a simmer on medium heat. Let simmer for 5 - 7 mins until heated throughout. Add in ½ cup of the cheese mixture to the chili. Remove from heat & set aside.
Prepare Jiffy Cornbread according to package directions. Add cream corn, multi colored bell peppers & scallions to cornbread mixture. Mix well but do not over mix.
Grease ramekins or baking dish with cooking spray. Add a very thin layer of cornbread to the ramekins.
Bake cornbread for 5 - 7 mins till cornbread is slightly firm but not fully cooked. Remove cornbread from oven & reduce oven to 400.
Add a dollop of chili on top of cornbread. Add a little bit of cheese on top of the chili. Top the ramekins with cornbread. Bake at 400 for 20 mins. Enjoy!
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Recipe Southwestern Shepherds Pie Recipe
Recipe - Southwestern Shepherds Pie Recipe
INGREDIENTS:
-3 pounds ground beef
●1 cup chopped onion
●2 cans (10 ounces each ) enchilada sauce
●2 tablespoons all-purpose flour
●2 teaspoons chopped chipotle peppers in adobo sauce
●1 teaspoon ground cumin
●1 teaspoon dried oregano
●2-1/2 cups water
●2 cups milk
●1/3 cup butter, cubed
●1 teaspoon salt
●4 cups mashed potato flakes
●2 cans (4 ounces each ) chopped green chilies, undrained
●2 cups (8 ounces) shredded Mexican cheese blend, divided
●2 cans (11 ounces each ) Mexicorn, drained
●2/3 cup chopped green onions
●Paprika