READY IN 1 hr

Mexican Shepherd's Pie

Read Reviews (273)

"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!" — MICHARD

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
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.
Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jun 17, 2007

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.

—Marcy M

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Most Helpful Critical Review

Aug 29, 2007

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.

—Holly

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367 Ratings

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Feb 23, 2006

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!)

—RAE67

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Feb 28, 2006

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!!!

—mamalovestocook

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Jan 08, 2006

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!

—Jeffrey

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May 04, 2007

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!

—Sheri S.

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Mar 14, 2007

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!

—Laura

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Apr 18, 2007

Dee-lish! I added a can of chopped green chilles to the meat and mixed corn and cheese into the corn bread batter. I'll definately be making this again soon.

—jentb

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Nutrition

Calories
407 kcal
20%

Carbohydrates
33.9 g
11%

Cholesterol
71 mg
24%

Fat
19.8 g
30%

Fiber
1.8 g
7%

Protein
22.6 g
45%

Sodium
1271 mg
51%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Shepherd's Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 407
** Calories from Fat: 178

% Daily Value *
** Total Fat 19.8g 30 %
** Saturated Fat 8.4g 42 %
** Cholesterol 71mg 24 %
** Sodium 1271mg 51 %
** Potassium 329mg 9 %
** Total Carbohydrates 33.9g 11 %
** Dietary Fiber 1.8g 7 %
** Protein 22.6g 45 %
** Sugars 7.1g
** Vitamin A 14 %
** Vitamin C 9 %
** Calcium 29 %
** Iron 41 %
** Thiamin 5 %
** Niacin 56 %
** Vitamin B6 13 %
** Magnesium 9 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.