This delicious Mexican-style casserole is a great twist on the traditional pot pie or Sheppard's pie dishes. It's quick easy, convenient, and will wow your family on a weeknight. You can amp it up or bring it down with several flavor levels and variations depending on your taste preferences, and what you have available.
Mexican Pot (or Sheppards) Pie
- Servings: 1 Cup
- Yield: 4-6
- Prep Time: 15 min
- Cooking Time: 45 min
Ingredients
- 1lb Ground Beef (or turkey)
- ½ Medium Chopped Yellow Onion
- ½ Chopped Green Pepper
- 1 Small Chopped Tomato
- 1 Can of Pinto Beans
- 1 Can of Tomato Paste
- 1 Tbs. Taco Seasoning
- 1 Recipie (or box mix) for Cornbread
- ½ Can Corn
- ½ Cup Shredded Cheddar Cheese
- Sour Cream (Garnish)
- Fresh CIlantro (Garnish)
- Avocado (Garnish)
Preparation
- Prep a casserole dish with cooking spray and set aside.
- Brown meat in pan on stove (med.-high), drain.
- Add next six ingredients and saute for 5-10 mintues.
- Remove from pan and place in prepared caserole dish.
- Prepare cornbread mixture, add in corn, cheese, and stir to combine.
- Spread evenly over top of meat mixture.
- Bake in oven at 400 degrees for 30 minutues, or until toothpick inserted into the center of the cornbread comes out clean.
- Top with sour cream, cilantro, avocado and serve immediately.
Recipe Tags
I love that this is a great 'pantry' meal, meaning that not only do you likely already have most of the ingredients, but you can incorporate anything you have on hand (which is how I created it). If you happen to be mising an ingredient or two, it's not necessarily going to ruin the meal. It's also veggie packed, but doesn't "feel" like it, which makes it easy to slip past picky eaters.
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