Potatoes, onions and more.
Tex Mex Shepherds Pie
Description
A Southwestern take on the classic casserole.
Ingredients
| 2 | Pound | Russet potatoes, peeled and cubed |
| 3⁄4 | Pound | Lean ground beef and ground turkey breast, each |
| 1 1⁄2 | Cup | Chopped onion |
| 2 | Tablespoon | Chili powder |
| 1 | Tablespoon | Ground cumin |
| 1 1⁄2 | Teaspoon | Garlic salt, divided |
| 3⁄4 | Teaspoon | Oregano |
| 3⁄4 | Can | of a 28-ounce can Crushed tomatoes |
| 4 | Ounce | can Diced green chiles |
| 2 | Ounce | can Sliced ripe olives, drained |
| 3⁄4 | Cup | Fresh or frozen corn |
| 3 | Tablespoon | 1% Milk |
| 3⁄4 | Cup | Shredded sharp Cheddar cheese |
Instructions
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.
Summary
| Yield | |
|---|---|
| Source | Photo and Recipe courtesy of Potatoes USA |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Recipes | Casseroles |