Mexican Shepherds Pie
Transform your comfort food game with this flavorful twist on a classic shepherd's pie that brings the vibrant taste of Mexico to your table. Mexican Shepherd’s Pie layers creamy, buttery mashed potatoes over a spiced mix of ground beef, black beans, sweet corn, and zesty diced tomatoes with green chilies, all seasoned to perfection with taco seasoning. Topped with melted cheddar cheese and baked to golden perfection, this dish is perfect for family dinners or hearty weeknight meals. The combination of wholesome ingredients and bold flavors ensures every bite is satisfying, while its simple preparation makes it a convenient one-pan dinner. Don’t forget to garnish with fresh cilantro for an extra burst of freshness. Try this crowd-pleasing fusion recipe today for a delicious and comforting meal full of Tex-Mex flair!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup milk
- 1 pound ground beef
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons taco seasoning
- 1 15-ounce can black beans
- 1 cup corn kernels
- 1 10-ounce can diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons fresh cilantro (optional)
Instructions
Peel the russet potatoes and chop them into large chunks. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
Drain the potatoes and return them to the pot. Add the unsalted butter and milk, then mash until smooth. Season with salt and pepper to taste. Set aside.
Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Dice the yellow onion and mince the garlic, then add them to the skillet. Cook until soft and fragrant, about 3 minutes.
Add the ground beef to the skillet. Cook until browned and crumbled, draining any excess fat if necessary.
Stir in the taco seasoning, black beans (drained and rinsed), corn kernels, and the can of diced tomatoes with green chilies. Simmer for 5 minutes to let the flavors meld.
Spread the beef mixture evenly in a 9x13-inch baking dish. Sprinkle the shredded cheddar cheese over the top.
Carefully spread the mashed potatoes over the cheese layer, smoothing it out evenly.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mashed potatoes are golden and slightly crispy on top.
Remove from the oven, let it cool slightly, and garnish with fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 7.4 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
