Smoky Southwestern Shepards Pie
Source of Recipe
the web
List of Ingredients
1+1/2 lb lean ground beef round
1/2 cup chopped onion
2 cups water
3 Tbsp ••••••••• or butter
1/2 tsp salt
3/4 cup milk
2 cups mashed potato flakes
1 4.5oz can chopped green chiles
4oz.=1 cup shredded Mexican cheese blend
1 10oz can enchilada sauce
1 to 2 canned chipotle chiles in adobo sauce(from 11oz can),drained, seeded and chopped
1/2 tsp cumin
1/2 tsp dried oregano leaves
1 11oz can vacuum-packed whole kernel corn with red and green peppers, drained
1/8 tsp paprika
1/3 cup sliced green onions
1 small tomato, cut into 6 wedges
Recipe
Heat oven to 400*. In large skillet, brown ground beef round with onion over med/high heat for 8-10 mins. or until beef is thoroughly cooked, stirring frequently. Meanwhile, in med. saucepan, combine water,••••••••• and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover, let stand 5 mins. Stir in green chilies and 1/2 cup of the cheese. Drain meat mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2 quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese. Bake at 400 for 13-17 mins or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 mins. before serving. Serves:6
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