Shepherds Pie Mexicana Recipes

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MEXICAN SHEPHERD'S PIE RECIPE



Mexican Shepherd's Pie Recipe image

This Mexican shepherd's pie is a fun spin on the traditional European dish. We promise, you're going to want to make this one right away.

Provided by Cyndi Sterne,Mashed Staff

Categories     dinner, main course

Time 55m

Number Of Ingredients 16

1 1/2 pounds Yukon gold potatoes, peeled and diced
1/4 cup half-and-half, milk, or buttermilk
6 Tablespoons unsalted butter, divided
Salt and pepper to taste
2 tablespoons vegetable oil
1 small onion, diced
½ cup chopped red pepper
¾ cup diced zucchini
1 cup fresh or frozen corn kernels
1 can of black beans, drained and rinsed
1 pound ground beef, turkey, or pork
¼ cup all-purpose flour
2 teaspoons tomato paste
2 cups chicken broth
2 Tablespoons chipotle peppers in adobo sauce, finely chopped
1 cup pepper jack cheese

Steps:

  • Place potatoes in a medium saucepan and cover with cold water. Set over high heat, and bring to a boil, then turn down to simmer.
  • When potatoes are fork tender, drain and return to the saucepan. Add 4 tablespoons of butter, milk, salt, and pepper, and mash until thoroughly combined. Add salt and pepper to taste.
  • Preheat the oven to 350 degrees Fahrenheit. Spray a 11x17 glass dish or 2 quart casserole, and set aside.
  • While potatoes are cooking prepare the filling. Add vegetable oil into a 12-inch pan over medium high heat. Once the oil is hot, add the onion, peppers, zucchini, and corn, and saute until soft, about 5-7 minutes.
  • Add black beans to vegetables and stir to combine. Pour vegetable mix into a bowl, and set mixture aside.
  • Add the meat to the same pan and brown until cooked through, breaking up with spoon as it cooks.
  • Drain cooked meat and add to the vegetable mixture. Set aside.
  • To make sauce, add the remaining 2 tablespoons of butter to the same pan, and let it melt. Sprinkle the flour over the melted butter and whisk together, it may become clumpy.
  • Add a quarter cup of the broth to the butter and flour, and whisk until smooth and thick. Slowly add the rest of the broth, and whisk until smooth.
  • Add the chopped chipotle peppers to sauce, and whisk until well combined. Cooking until sauce is thick.
  • Add the meat and vegetable mixture to the sauce. Adjust the seasoning with salt and pepper or more chipotle peppers, if needed.
  • Spread the meat and vegetable mixture in the bottom of an 11x7 casserole dish.
  • Spread the potatoes evenly over the meat mixture.
  • Sprinkle cheese evenly and generously over the potatoes.
  • Bake for 20-25 minutes until the cheese is lightly brown, and everything is hot and bubbly. Let the mixture sit for 15 minutes before serving.

Nutrition Facts : Calories 510 calories, Carbohydrate 37 g carbohydrates, Cholesterol 82 mg cholesterol, Fat 31 g fat, Fiber 7 g fiber, Protein 22 g protein, SaturatedFat 14 g saturated fat, ServingSize 0 g, Sodium 816 mg, Sugar 4 g, TransFat 1 g

SHEPHERD'S PIE MEXICANA



Shepherd's Pie Mexicana image

Great shepherd's pie with a kick. It's prepared with a blend of Mexican spices. Adjust seasonings according to your personal taste. You can also spice up the mashed potatoes if you like.

Provided by Salimah

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

5 potatoes, peeled and quartered
2 tablespoons butter
¼ cup milk
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
2 small onions, chopped
1 pound ground beef
3 cloves garlic, minced
1 teaspoon spicy seasoned salt
1 tablespoon taco seasoning
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
  • Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
  • Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
  • Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 51.7 g, Cholesterol 57 mg, Fat 15.9 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 6.5 g, Sodium 832.1 mg, Sugar 7.3 g

MEXICAN SHEPHERD'S PIE - SHEPHERD'S PIE RECIPE



Mexican Shepherd's Pie - Shepherd's Pie Recipe image

Mexican Shepherd's Pie is a delicious one pan version of a classic comfort dish, livened up with chili and corn.

Provided by Colleen Milne

Categories     Main Course

Time 1h

Number Of Ingredients 15

1-1/2 pounds potatoes (peeled, cut into quarters)
2 tbsp olive oil
1 small onion (diced)
1 clove garlic (minced or pressed)
1 lb lean ground turkey
2 sweet bell peppers (preferably two different colours, I like red and orange diced)
1 50 gr can chopped mild green chilies
2 tbsp chili powder
2 tsp cumin
Juice of one lime
2 tbsp cilantro leaves (dried, or ¼ cup chopped fresh)
½ cup frozen corn kernels
¼ cup light cream cheese
1/2 cup grated sharp cheddar cheese
1 egg (beaten)

Steps:

  • Peel, quarter and boil potatoes in a large pot of salted water.
  • While potatoes are cooking, heat an oven safe 10" skillet over medium high and add olive oil. When oil is hot, add onion and garlic, sauteing for about 5 minutes or until onions are soft.
  • Add ground turkey to the skillet, and continue cooking, breaking up the ground turkey with a spoon, until turkey is cooked through.
  • Add peppers, corn, chiles, chili powder, cilantro, cumin and lime juice. Continue cooking for about 5 minutes or until peppers are slightly softened.
  • Heat oven to 350°
  • Drain potatoes, and mash with cream cheese. Stir grated cheddar into mashed potatoes
  • Spread potatoes on top of ground turkey mixture. Brush top with beaten egg
  • Bake in pre-heated oven for about 45 minutes, or until potatoes are golden and filling is bubbling.
  • Serve hot

Nutrition Facts : ServingSize 1 g, Calories 242 kcal, Carbohydrate 13 g, Protein 23 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 81 mg, Sodium 215 mg, Fiber 2 g, Sugar 3 g

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

My 6 year old daughter says this is the best thing she's tasted in her whole life ! That's high praise from a normally fussy child, so this recipe is definitely a do-over.

Provided by Terri Newell

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb ground beef
1 1/4 ounces taco seasoning mix
2 cups canned corn niblets
2 lbs potatoes, peeled and diced
1 cup cheddar cheese, shredded

Steps:

  • Brown and drain ground beef.
  • Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
  • Add corn.
  • Meanwhile, boil potatoes until tender, then mash.
  • If you like, you can add butter and milk.
  • Spread about one third of the potatoes in a round 2 quart casserole dish.
  • Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
  • To use right away, bake at 350 about 30 minutes.
  • To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
  • To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1 lb extra lean (at least 93%) ground beef
1/2 cup sliced green onions
1 cup Old El Paso™ Thick 'n Chunky Salsa
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1 can (11 oz) corn, drained
1 pouch (4.7 oz) Betty Crocker™ loaded mashed potatoes
Water, milk and butter called for on potatoes pouch
1/2 cup shredded Cheddar cheese (2 oz)
1 medium tomato, sliced into thin wedges
Tortilla chips, if desired

Steps:

  • In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
  • Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
  • Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

Nutrition Facts : Calories 610, Carbohydrate 68 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 4 g, TransFat 1/2 g

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!

Provided by Michelle Blanchard Ardillo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 11

1 ½ pounds ground beef
1 onion, finely chopped
garlic powder to taste
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
¾ cup hot water
1 (11 ounce) can whole kernel corn, drained
1 (8.5 ounce) package corn muffin mix
1 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
  • Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
  • Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 33.9 g, Cholesterol 70.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 8.4 g, Sodium 1222.5 mg, Sugar 7.1 g

MEXICAN SHEPHERD'S PIE RECIPE - (4.7/5)



Mexican Shepherd's Pie Recipe - (4.7/5) image

Provided by digitizer

Number Of Ingredients 11

1 pound extra lean (at least 93%) ground beef
1/2 cup sliced green onions
1 cup Old El Paso™ Thick 'n Chunky Salsa
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1 (11 ounce) can Green Giant™ SteamCrisp® Mexicorn® corn, drained
1 (4.7 ounce) pouch Betty Crocker™ loaded mashed potatoes
Water, milk and butter called for on potatoes pouch
1/2 cup shredded Cheddar cheese, 2 ounces
1 medium tomato, sliced into thin wedges
Tortilla chips, if desired

Steps:

  • In 10-inch skillet, brown ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked. Drain of any grease. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated. Meanwhile, make potatoes as directed on pouch, using water, milk and butter. Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

Make and share this Mexican Shepherd's Pie recipe from Food.com.

Provided by sydney2462

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

12 ounces vegetarian ground beef
14 1/2 ounces Mexican-style corn, drained
30 ounces salsa
1/4 teaspoon cumin
1/4 teaspoon allspice (optional)
1 teaspoon cinnamon (optional)
1/2-3/4 teaspoon chili powder
1/4 teaspoon garlic salt
8 ounces sour cream
1 cup Mexican blend cheese, Shredded
1/4 teaspoon paprika (optional)
2 tablespoons cilantro, Chopped (optional)
8 1/2 ounces corn muffin mix

Steps:

  • Peheat oven to 375°F.
  • Combine crumbles, corn, salsa, spices, sour cream and cheese in a large bowl, mixing thoroughly.
  • Pour mixture in a greased 2 1/2 qt casserole dish.
  • Prepare corm muffin mixture according to directions on the box. Do not bake. Mixture will be lumpy.
  • Evenly drop prepared corn muffin mix by tablespoons over crumble mixture.
  • For a more elegant effect you can try piping corn muffin mixture using pastry bag.
  • Sprinkle paprika and chopped cilantro over entire mixture.
  • Bake 35 - 40 minutes or until corn muffins are golden brown and casserole is heated completely.
  • Remove from oven, let cool slightly before serving.

Nutrition Facts : Calories 526.3, Fat 23.8, SaturatedFat 11.1, Cholesterol 41.4, Sodium 2185.7, Carbohydrate 60.2, Fiber 7.7, Sugar 14.8, Protein 22.5

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