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    Smoky Southwestern Shepherd's Pie

    Source of Recipe

    Pillsbury Casseroles & Slow Cooker Meals

    List of Ingredients

    • 1 1/2 lb. lean ground beef round
    • 1/2 up chopped onion
    • 2 cups water
    • 3 tablespoons margarine or butter
    • 1/2 teaspoon salt
    • 3/4 cup milk
    • 2 cups Hungry Jack Mashed Potato Flakes
    • 1 (4.5-oz.) can Old El Paso Chopped Green Chiles
    • 4 oz. (1 cup) shredded Mexican cheese blend
    • 1 (10-oz.) can Old El Paso Enchilada Sauce
    • 1 to 2 canned chipotle chiles in adobo sauce (from 11-oz. can), drained, seeded and chopped
    • 1/2 teaspoon cumin
    • 1/2 teaspoon dried oregano leaves
    • 1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
    • 1/8 teaspoon paprika
    • 1/3 cup sliced green onions
    • 1 small tomato, cut into 6 wedges


    1. Heat oven to 400 F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
    2. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese.
    3. Drain beef mixture. Add enchilada sauce, chiptole chiles, cumin adn 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 remaning 1/2 cup cheese.
    4. Bake at 400 F. for 13 to 17 minutes 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 minutes before serving.

    Final Comments

    6 servings




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