Tex Mex Shepherds Pie
Tex Mex Shepherds Pie
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 1/4 tsp Garlic salt divided
- 3/4 tsp 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
- Brown beef and turkey in a medium skillet; drain excess grease.
- 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.
- 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.
- Bake at 400 degrees F for 15 minutes or until the potatoes are lighly browned. Top with cheese and bake for 5 minutes more.