Potatoes, onions and more.

Tex Mex Shepherds Pie


A Southwestern take on the classic casserole.


2PoundRusset potatoes, peeled and cubed
3⁄4PoundLean ground beef and ground turkey breast, each
1 1⁄2CupChopped onion
2TablespoonChili powder
1TablespoonGround cumin
1 1⁄2TeaspoonGarlic salt, divided
3⁄4Canof a 28-ounce can Crushed tomatoes
4Ouncecan Diced green chiles
2Ouncecan Sliced ripe olives, drained
3⁄4CupFresh or frozen corn
3Tablespoon1% Milk
3⁄4CupShredded sharp Cheddar cheese


1. Brown beef and turkey in a medium skillet; drain excess grease. 

2. Add onion, chili powder, cumin, oregano and 3/4 teaspoon garlic salt and cook for 10 minutes over medium heat, stirring occasionally. Stir in corn, tomatoes, chiles and olives. Cook over medium heat for 5 minutes, then turn into a lightly greased 11 x 7 inch pan. 

3. Meanwhile, boil potatoes in lightly salted water for 10 minutes or until tender; mash and stir in remaining garlic salt and milk. Spread over meat mixture. 

4. Bake at 400 degrees F for 15 minutes or until the potatoes are lighly browned. Top with cheese and bake for 5 minutes more. 


8 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time35 minutes