Tex Mex Shepherd Pie Recipes

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TEX-MEX SHEPHERD'S PIE



Tex-Mex Shepherd's Pie image

Get your forks ready and dig into this Tex Mex take on the comfort food classic Shepherd's Pie. It's spicy, cheesy and loaded with chicken, beans, and corn, then topped with creamy mashed potatoes. You're looking at pure weeknight dinner deliciousness.

Provided by Sally Vargas

Categories     Dinner     Casserole     Comfort Food     Freezer-friendly     Kid-friendly     Make-ahead

Time 55m

Yield 8

Number Of Ingredients 15

2 1/2 pounds (5 to 6 medium) Yukon Gold potatoes
1 tablespoon salt, divided
4 tablespoons unsalted butter, cut into slices
1/2 cup milk, or more as needed
1 1/2 cups grated sharp cheddar cheese
1/8 teaspoon pepper
2 tablespoons olive oil
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn
2 cups shredded, cooked chicken
2 cups of your favorite salsa

Steps:

  • Preheat the oven: to 425oF. Have on hand a 9- x 13-inch or 2-quart, shallow baking dish.

TEX MEX SHEPHERD'S PIE



Tex Mex Shepherd's Pie image

A twist an a classic. This makes a lot; it fills a 13" x 9" pan to the rim! Prep time includes the browning meat/boiling potatoes (to be done simultaneously).

Provided by Parsley

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 24

1 1/2 lbs ground beef
1/2 cup chopped onion
1 small green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
2 cups frozen corn, thawed
8 ounces tomato sauce
1 -2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon (optional)
salt, if needed to taste
1/2 cup shredded cheddar cheese
8 medium yukon gold potatoes, scrubbed' peeled, and cut into chunks
3 tablespoons butter
1/2 cup milk
1 cup low-fat sour cream
1 1/2 cups shredded cheddar cheese, DIVIDED (or cheddar-jack)
1 tablespoon diced green chilis
1/2 teaspoon salt (or to taste)
1 teaspoon chives
1/4 teaspoon pepper

Steps:

  • In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
  • In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
  • Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
  • While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
  • Return to hot pot and mash with butter, milk, and sour cream.
  • Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
  • Evenly spread potatoes over cheese layer in the pan.
  • Evenly sprinkle potatoes with remaining 1/2 cup cheese.
  • Bake at 350 for 25-30 minutes.

Nutrition Facts : Calories 536.2, Fat 25.5, SaturatedFat 13.2, Cholesterol 90.3, Sodium 650.5, Carbohydrate 52, Fiber 7.5, Sugar 3, Protein 28.1

TEX-MEX SHEPHERD PIE



Tex-Mex Shepherd Pie image

Tex-Mex recipes are nothing new, but adding pumpkin seeds is!

Provided by Elizabeth Baird

Categories     bake,dinner,Main,Mexican,North American,potatoes,vegetables,vegetarian

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

2 lb(s) Yukon Gold potato, peeled, (about 6)
¼ cup milk
¼ cup butter
¾ tsp salt
¾ tsp pepper
1 Tbsp vegetable oil
2 carrot, diced
1 onion, chopped
1 sweet green pepper, chopped
1 Tbsp chili powder
½ tsp ground cumin
1 pinch cayenne pepper
¾ cup bulgur
2 Tbsp all purpose flour
1 ½ cup vegetable stock
1 cup corn, kernels
2 Tbsp chopped fresh parsley
2 Tbsp pumpkin seeds

Steps:

  • Cut potatoes into 2-inch (5 cm) chunks.
  • In saucepan of boiling water, cook potatoes for about 20 minutes or until tender but not mushy; drain and mash.
  • Blend in milk, butter and 1/2 teaspoon (2 mL) each of the salt and pepper.
  • Meanwhile, in large skillet, heat oil over medium heat.
  • Add carrots, onion, green pepper, chili powder, cumin and cayenne; cook, stirring occasionally, for 5 minutes or until onion is softened.
  • Add bulgur and flour; cook, stirring, for 1 minute.
  • Gradually pour in stock.
  • Reduce heat to low; cover and cook for 10 minutes or until liquid is absorbed.
  • Add corn and remaining salt and pepper.
  • Spread in 8-inch (2 L) square glass baking dish; spread mashed potatoes over top.
  • Sprinkle with parsley. (Make-ahead: Cover and refrigerate for up to 1 day; reheat covered).
  • Bake in 350°F (180°C) oven for about 30 minutes or until filling is bubbling.
  • Broil for 2 minutes or until light golden.

VEGETARIAN TEX-MEX SHEPHERD'S PIE



Vegetarian Tex-Mex Shepherd's Pie image

Make and share this Vegetarian Tex-Mex Shepherd's Pie recipe from Food.com.

Provided by Miraklegirl

Categories     Savory Pies

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

6 potatoes (Yukon Gold are good if you can get them)
1/4 cup milk
2 tablespoons fresh parsley
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
2 carrots, diced
1 onion, diced
1 red pepper, diced
1 tablespoon chili powder
1/2 teaspoon cumin
1 pinch cayenne
3/4 cup Bulgar wheat
2 tablespoons flour
1 1/2 cups vegetable stock
1 cup corn kernel

Steps:

  • Boil potatoes until tender, drain and mash.
  • Blend with milk, parsley, butter and 1/2 tsp.
  • each of salt and pepper.
  • Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
  • Add bulgur and flour; cook, stirring for 1 minute.
  • Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
  • Add corn and remaining salt and pepper.
  • Spread vegetable mixture in 8 inch glass baking dish.
  • Spread potatoes on top and broil for 2 minutes or until golden.

TEX-MEX SHEPERD'S PIE



Tex-Mex Sheperd's Pie image

Categories     Bean     Cheese     Chicken     Pepper     Potato     Poultry     Bake     Quick & Easy     Casserole/Gratin     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

2 cups diced cooked chicken (about 8 ounces)
1 cup purchased mild or medium-hot chunky salsa
1 cup drained canned black beans
1 18-ounce package frozen mashed potatoes, thawed
1/2 cup (packed) shredded hot pepper Monterey Jack cheese
3 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 450°F. Combine chicken, salsa and beans in 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro.

TEX MEX SHEPHERD PIE



Tex Mex Shepherd Pie image

This is such an easy meal and you can mix it up with anything you have in your pantry. Don't have or can't have corn? Use ranch or black beans. Also if I don't have Rotel then I'll use salsa.

Provided by mary hlav @mahlavac

Categories     Beef

Number Of Ingredients 6

1 pound(s) ground beef
1 can(s) rotel tomatoes and chilies
1 can(s) corn
1 package(s) taco seasoning mix
1 package(s) cornbread mix
1/2 cup(s) colby jack cheese, shredded

Steps:

  • In an oven-proof dutch oven brown hamburger and drain. Add Rotel, corn and taco seasoning mix. Cook till bubbling
  • While waiting for hamburger mix to cook, prepare cornbread mix according to package instructions and add cheese.
  • Spread cornbread dough over hamburger mixture, place in preheated oven and bake using directions on cornbread package.

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