Recipe by Michelle Blanchard Ardillo
"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!"
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1 1/2 pounds
onion, finely chopped
garlic powder to taste
salt and pepper to taste
1 (14.5 ounce) can
1 (1.25 ounce) package
taco seasoning mix
1 (11 ounce) can
whole kernel corn, drained
1 (8.5 ounce) package
corn muffin mix
shredded Cheddar cheese
1 (2.25 ounce) can
sliced black olives
I'm one of those weird people who don't like their food to touch on their plate, so wasn't sure how I'd like these flavors all mixed together, but it was quite good, just needed a bit of tweaking to get more flavor. This is how I changed it up the second time to account for our family's taste & we all thought it was OUTSTANDING! I used 2 lb ground turkey which I seasoned w/garlic powder, pepper & cilantro, substituted a can of tomatoes w/green chiles for the diced tomatoes, used 2 packages taco seasoning, omitted the water & used 1/2 cup salsa instead, used 2 packages Jiffy corn muffin mix & mixed the corn in with the mix. Put a very thin layer of the corn bread mix on the bottom, then layered as directed, throwing in a layer of shredded taco/mexican cheese before topping w/the remainder of the corn bread mix. Garnished w/fresh chopped tomatoes, green onions, black olives & non-fat sour cream to make it more visually appealing.
A little bland for me the first time around. Second time though, I used chipotle diced tomatoes, two jalapenos, and a can of kidney beans. Yum.
Excellent! This is what I changed and it still turned out great. I added 1 can of refried beans after I added the taco seasoning & water. I made up 2 boxes of Jiffy corn muffin mix instead of 1 and I put the black olives under the corn. I had a nice corn muffin top. It was very good! 2 of us ate 1/2 of the 9X13 pan (oink oink!)
Absolutely delicious!!! I took it to a potluck and it was a hit. I doubled the corn muffin mix as reviewers had suggested which was perfect - one box would not have been enough to cover. I used 1/2 the water suggested in recipe which was perfect - the amount in recipe seemed like it would make it too watery. I used Mexicorn which was great in it; also put 1 cup of shredded cheddar cheese ontop before the cornbread layer. So good!!!
I made this with approx. two pounds of lean turkey burger instead of beef. Also used two packages of corn bread. Tasted great, the whole family loved it. Next time I'll add a bean of some kind and maybe add some cheese under the corn bread too. I'll make this one again for sure!
My husband and I thought this was good and I plan on making it again. I made some changes to the recipe...I added minced garlic to the onion/beef mixture and added a can of kidney beans (which I grounded up in a food processor) to the meat because I didn't have the required amount of beef on hand. I also used salsa instead of diced tomatoes (as I didn't have diced tomatoes). I took others' suggestions of adding corn and cheese to the cornbread mixture. I used an 8X10 inch pan and had just barely enough cornbread mixture to cover the beef. It was good!
I made this for dinner last night and it was delicious! My entire family raved about it. I made a couple minor changes, most suggested by previous reviewers. I added black beans over the beef mixture, lots of cheese, and doubled the cornbread topping. Even my picky eaters loved it, and hubby couldn't get enough! Thank you, thank you for sharing!
I messed up earlier and gave this sucker a 4 star rating instead of 5. Half way through, I found I had no cornbread muffin mix so I replaced that layer with a mixture of:
4 Crushed Taco Shells
and some Shredded Cheddar Cheese.
Turned out really well, the family thought it was good and the boys actually asked for more.
I would actually cook this upside-down next time so more of the flavor can get into the breading and it can be served as a bowl.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Shepherd's Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 407
** Calories from Fat: 178
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