Name: Easy Tex-Mex Shepherd’s Pie
Total time: 1 h
Yield: Serves 8 (serving size: 1 1/4 cups)
Ingredients: 1 tablespoon canola oil; 2 pounds ground sirloin; 1 ½ cups chopped red onion (from 1 medium-size onion); 1 tablespoon chopped garlic (from 2 large garlic cloves); 1 (15-oz.) can whole kernel corn, drained; 1 (15-oz.) can black beans, drained and rinsed; 1 teaspoon kosher salt; 1 tablespoon ground cumin; 2 cups pico de gallo, drained; ½ cup ketchup; 2 tablespoons chopped chipotle chiles in adobo sauce; 1 (8-oz.) block pepper Jack cheese, grated (about 2 cups); 4 cups refrigerated mashed potatoes (such as Bob Evans); ½ cup salsa verde; Cooking spray; 2 tablespoons chopped fresh cilantro; ¼ cup thinly sliced scallions

Step 1

Preheat oven to 450°F. Heat oil in a 12-inch cast-iron skillet over medium-high. Add sirloin, and cook, stirring often to break up meat with a wooden spoon, until meat is no longer pink, about 8 minutes. Add onions and garlic, and cook, stirring often, until softened and aromatic, about 3 minutes. Drain beef mixture. Stir in corn, black beans, salt, and cumin; cook, stirring often, 2 minutes. Stir in pico de gallo, ketchup, and chopped chipotle chiles. Top mixture with grated cheese, and remove from heat.

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Step 2

Stir together mashed potatoes and salsa verde in a medium microwavable bowl. Microwave on HIGH until hot, about 3 minutes. Spread potato mixture in an even layer over cheese in skillet, covering entire surface. Spray lightly with cooking spray, and place skillet on a rimmed baking sheet.
Step 3

Bake in preheated oven until potatoes are lightly browned on top, about 25 minutes. Remove from oven, sprinkle with cilantro and scallions, and serve hot.

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Easy Tex-Mex Shepherd’s Pie

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