Mexican Shepherd's Pie
World Cuisine Latin American Mexican
This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!
Servings per recipe: 8
Calories per serving: 407
Preparation time: 20m
Total cooking time: 1h
Ingredients:
- 1 1/2 pounds ground beef
- 1 onion, finely chopped
- garlic powder to taste
- salt and pepper to taste
- 1 (14.5 ounce) can diced tomatoes
- 1 (1.25 ounce) package taco seasoning mix
- 3/4 cup hot water
- 1 (11 ounce) can whole kernel corn, drained
- 1 (8.5 ounce) package corn muffin mix
- 1 cup shredded Cheddar cheese (optional)
- 1 (2.25 ounce) can sliced black olives (optional)
Directions:
- 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- 2 Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
- 3 Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
- 4 Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Nutrion facts:
| Total Fat | 19.8g | 30% |
| Saturated Fat | 8.0g | |
| Cholesterol | 71mg | 24% |
| Sodium | 1223mg | 49% |
| Potassium | 329mg | 9% |
| Total Carbohydrates | 33.9g | 11% |
| Dietary Fiber | 1.8g | 7% |
| Protein | 22.6g | 45% |
| Sugars | 7g | |
| Vitamin A | 696IU | |
| Vitamin C | 5mg | |
| Calcium | 229mg | |
| Iron | 4mg | |
| Thiamin | 0mg | |
| Niacin | 7mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 24mg | |
| Folate | 43mcg |
