Mexican Shepard’s Pie Recipe
Ingredients
- 2 Tbsp Olive Oil
- 1 lb Ground Beef
- ½ C Diced White Onion
- 1 Packet Ortega Taco Seasoning
- 1C Frozen Corn
- 1C Frozen Peas & Carrots
- 1 can Ortega Diced Green Chilies
- 4 C Leftover or Instant Mashed Potatoes (prepared)
- ¾ C each Shredded Cheddar and Monterey Jack Cheese
- Cilantro, for topping
Directions
- Preheat oven to 350 degrees F
- Heat 2 Tbsp of Olive Oil in a heavy-bottomed skillet over medium-high heat. Add the ground beef and cook until almost cooked through.
- Add ½ C of diced white onion and cook until the onion is soft and the meat is browned.
- Mix in 1 Packet of Ortega Taco Seasoning and cook according to package directions.
- Once cooked, mix in Frozen Corn, Frozen Peas & Carrots, and Ortega Green Chiles, Stir to combine.
- Layer the meat mixture evenly over the bottom of a 9 x 13 casserole dish. Then, top with mashed potatoes and spread in an even layer across the top. (TIP: make sure to spread the potatoes up to the edges and into all corners of the baking dish to prevent boiling over.)
- Sprinkle both cheeses over the top and bake for 30-40 minutes or until cheese is melted and just starting to brown.
- Remove from the oven and serve spooned into shallow bowls, topped with cilantro
