SOUTH OF THE BORDER SHEPHERD'S PIE
I have made many versions of Mexican Casseroles and this is one I've adapted from several recipes. Shepherd's Pie was one of the few things that I didn't like as a child, so I decided to tweak the old standby into something a bit more festive. This version, I love!
Provided by aunt maimes
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Roast Poblanos under broiler skin side up until skins are black. Seal in a paper bag, let sit 10 minutes.
- Brown ground beef, strain and rinse. Add taco seasoning and 3 tablespoons of water and simmer until thickened.
- Warm refried beans, add 1 cup salsa and 1 cup cheese stirring until melted.
- Spray 9x9 baking pan with cooking spray. Peel skins from Poblanos and arrange in bottom of pan.
- Drain hominy well and pour on top of peppers.
- Sprinkle crushed tortillas on top of hominy.
- Spread refried bean mixture on top of chips.
- Cover refried beans with remaining cheese.
- Sprinkle black olives and sliced onions over top of cheese.
- Bake for 20 minutes or until cheese is melted. Turn on broiler for last couple of minutes to brown the cheese.
- Serve with sour cream and chopped tomatoes.
Nutrition Facts : Calories 737, Fat 42.3, SaturatedFat 20.3, Cholesterol 154.9, Sodium 2002.8, Carbohydrate 45.4, Fiber 11.1, Sugar 9.7, Protein 44.9
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