Mexican Shepherd'S Pie – a delicious recipe with ground beef, taco, corn niblets, potatoes, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Brown and drain ground beef.
2
Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
3
Add corn.
4
Meanwhile, boil potatoes until tender, then mash.
5
If you like, you can add butter and milk.
6
Spread about one third of the potatoes in a round 2 quart casserole dish.
7
Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
8
To use right away, bake at 350 about 30 minutes.
9
To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
10
To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.
679
kcal
Calories
33
g
Fat
62
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 lb ground beef, 1 1/4 ounces taco seasoning mix, 2 cups canned corn niblets, 2 lbs potatoes, peeled and diced, and more.
Yes, Mexican Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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