I used Monterey Jack but if you can afford another good melting Mexican cheese, by all means substitute.
- 1 lb. ground beef
- 1 - 16 oz. jar chunky salsa (medium, or whatever is your preference)
- 1 - 4.5 oz. can chopped green chiles
- 1/2 - 8 oz. bag Monterey Jack cheese
- 1/2 bag frozen corn
- 3 cups mashed potatoes (left overs is great to use)
- 1/2 cup scallions (added to potatoes); 1/4 cup for garnish on top
- 1 tbsp. fresh chopped garlic
- 2 tsp. chili powder
- 1/8 tsp. cayenne pepper
- pinch salt
- Preheat your oven to 350°.
- Place your skillet (or other oven proof skillet) on the stove and let it heat up over medium to medium high heat. Add in the ground beef and break down and brown. When the meat is almost browned add in the chopped garlic and turn the heat down to medium low and cook for a couple of minutes.
- Turn the heat off under the pan.
- Re-constitute your left over mashed potatoes by microwaving on the re-heat button.
- Add in the 1/2 cup scallions and mix.
- To the skillet add in the salsa, green chiles and spices. Mix well.
- Layer on the corn.
- Layer on the potatoes and spread out.
- Add the cheese on top with some fresh ground black pepper (optional) and toss the 1/4 cup scallions over the top.
- Bake in a preheated 350° oven uncovered for about 20-25 minutes. Then use your broiler and brown the cheese to your liking another 5-10 minutes.
Mexican shepherds pie was so full of good flavor and it made for an out of the everyday shepherds pie. There's plenty of this very filling meal to go around. I think you can get six nice sized portions and possibly more depending on how hearty the appetites of your family are. The cost was $14.50, feeding six for $2.41 each. Obviously you can knock off some of the cost by getting your main ingredients at a discount.
Start to finish, Mexican Shepherds Pie took me a little under an hour, making this a great weeknight meal. I hope you and your family enjoy this.