TEX MEX SHEPHERD'S PIE
A twist an a classic. This makes a lot; it fills a 13" x 9" pan to the rim! Prep time includes the browning meat/boiling potatoes (to be done simultaneously).
Provided by Parsley
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
- In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
- Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
- While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
- Return to hot pot and mash with butter, milk, and sour cream.
- Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
- Evenly spread potatoes over cheese layer in the pan.
- Evenly sprinkle potatoes with remaining 1/2 cup cheese.
- Bake at 350 for 25-30 minutes.
Nutrition Facts : Calories 536.2, Fat 25.5, SaturatedFat 13.2, Cholesterol 90.3, Sodium 650.5, Carbohydrate 52, Fiber 7.5, Sugar 3, Protein 28.1
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