Mexican shepherd's pie

Want to change up the traditional "steak-corn-potatoes"? Add black beans, chili sauce, corn kernels and rice to your shepherd's pie, top it all with Tex-Mex cheese and enjoy a delicious Mexican shepherd's pie full of flavor!

0 comments

10 min
8
15 min
Freezes for 3 to 6 months.

  • Ingredients

    • 1 tbsp olive oil
    • 250g lean ground beef
    • 1 chopped yellow onion
    • 2 tsp chili powder (optional)
    • Salt and pepper from the mill
    • 1 can (540 ml) black beans, rinsed and drained
    • ¾ cup chili sauce
    • 1½ cups frozen corn kernels, thawed
    • 2½ cups cooked rice
    • 1 cup shredded Tex-Mex cheese

  • Preparation

    1. Preheat oven to 375F.
    2. In a large skillet, heat olive oil over medium-high heat and cook ground beef, onion, and chili powder for 5 minutes, making sure to break up the meat well. Season with salt and pepper to taste.
    3. Stir in beans and chili sauce. Mix well and place in the bottom of a deep baking dish. Add corn and cover with rice.
    4. Sprinkle with Tex-Mex cheese and bake for 10 minutes or until cheese is melted.

For the adventurers

Notes and tips

Replace rice with the same amount of prepared cornmeal.

Réaliser en Batch-Cooking