Mexican Shepherd’s Pie

It snowed yesterday and a friend of mine was making shepherd’s pie for dinner.  It sounded so good while I was on the train on the way home from New York, so I decided to make a Mexican version for dinner tonight.  You know you have a home-run when your 19 month old is shoving it in his mouth with both hands.  Win.  He even tried to eat his sister’s dinner.

This starts out with a Mexican flavored ground beef mixture (which you could easily use ground turkey for lower fat/calories) and has a hashbrown and cheese crust, which is the icing on the cake!

Begin by sauteeing onions, bell peppers and minced garlic.

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2. When the onions, bell peppers and garlic are translucent, add the ground beef (or ground turkey).

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Crumble and brown the meat.  Drain the fat from the pan.  Add the chili powder, cumin, garlic powder, salt and pepper.

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Then add the canned (or frozen) corn and Rotel.

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Mix it all together and add the cream cheese.  You can omit the cream cheese, but I think it makes the meal tastier.

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Mix the frozen hash browns and shredded cheese together in a bowl.  You can add some salt/pepper/crushed red pepper if you like.

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Spray a casserole dish with non-stick cooking spray.  Layer the ground beef mixture in the bottom of a casserole dish.  Top with the hash brown mixture.

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Bake at 375 degrees for about 35-40 minutes or until the top crust is bubbly and brown.

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Serve with sour cream and cilantro.

Recipe:

1 medium onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
2 cloves garlic (chopped)
1 lb ground beef (or turkey)
1 Tablespoon chili powder
2 teaspoons cumin
salt (to taste)
pepper (to taste)
1 can corn
1 can Rotel (chopped tomatoes and chili peppers)
4 oz cream cheese
15 oz frozen hash browns
4 oz shredded cheese

1. Preheat oven to 375 degrees.  Prepare casserole dish by spraying with non-stick spray.

2. Sautee onion, bell peppers and garlic until translucent.

3. Add ground beef.  Crumble the ground beef, brown and sautee.  Drain the fat from the pan.  Add the chili powder, cumin, garlic powder, salt and pepper.

4. Add the canned corn and Rotel and mix to combine.

5. Once everything is cooked and mixed together, add the cream cheese.  Let melt slightly and mix to combine.

6. In a separate bowl, mix the hash browns and shredded cheese.  Add any salt/pepper/seasonings (i.e. crushed red pepper).

7. In the prepared casserole dish, layer the Mexican flavored ground beef mixture first.  Then top with the potato/cheese crust.

8. Bake at 375 degrees for about 35-40 minutes until the crust is bubbly and brown.   Serve with sour cream and cilantro.

Enjoy!

XOXO,

Caroline