Mexican Shepherd's Pie

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!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 407 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Step 2

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.

Step 3

Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.

Step 4

Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.