Mexican Shepherd's Pie

February 1, 2009

This is a pretty standard shepherd's pie, but with some Mexican seasonings. This is about the easiest recipe you can make, and it's delicious.

1 lb ground beef
1 8-oz can of whole kernel corn
1 packet taco seasoning mix
1 pouch Betty Crocker Butter & Herb instant mashed potatoes
⅔ cup milk
2 tbsp butter
Shredded cheese (Mexican mix)
Either one standard round glass pie dish or four small ceramic pie dishes

We use medium-spicy ("original") seasoning mix, but substitute mild or hot if you'd like.

  1. Pre-heat oven to 400° F.
  2. Fry the meat, spoon off the fat.
  3. Drain the corn and add it to the pan.
  4. Add the seasoning mix according to the directions on the packet. Usually you have to add some water and boil it off for a few minutes.
  5. Make the mashed potatoes according to the directions (using the milk and butter).
  6. In the pie dish lay out the meat and corn first, then the potatoes, then some cheese.
  7. Bake until the cheese is brown.
    8.

If you use the individual pie dishes and don't need all four right away, leave the cheese off the extra ones and put them in the refrigerator, covered by foil. You can later add the cheese and bake them.

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