Tex Mex Shepherds Pie
A Southwestern take on the classic casserole.
Ingredients
- 2 Pounds Alsum russet potatoes peeled, cubed
- ¾ Pound Lean ground beef
- ¾ Pound Ground turkey breast
- 1 ½ Cups Onion chopped
- 2 Tablespoons Chili powder
- 1 Tablespoon Ground cumin
- 1 ¼ Teaspoon Garlic salt divided
- ¾ Teaspoon Oregano
- ¾ Can of a 28-ounce can Crushed tomatoes
- 4 Ounce can Diced green chiles
- 2 Ounce can Sliced ripe olives drained
- ¾ Cup Fresh or frozen corn
- 3 Tablespoon 1% Milk
- ¾ Cup Shredded sharp Cheddar cheese
Instructions
- Brown beef and turkey in a medium skillet; drain excess grease.
- Add onion, chili powder, cumin, oregano and ¾ 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°F for 15 minutes or until the potatoes are lightly browned. Top with cheese and bake for 5 minutes more.