Tex-Mex Shepherd’s Pie

  • Yield 4 to 5 servings

A Southwestern take on the classic casserole, this mildly spicy dish can also be made using leftover mashed potatoes.


1/2 pound lean ground beef
1/2 pound ground turkey breast
1 cup chopped onion
3 to 4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon oregano
1 teaspoon garlic salt, divided
1/2 cup fresh or frozen corn
1/2 of a 28-ounce can crushed tomatoes
1 (4-ounce) can diced green chiles
1 (2.2-ounce) can sliced ripe olives, drained
1 pound russet or Yukon Gold potatoes, peeled and cubed
2 tablespoons 1% milk
1/2 cup shredded sharp Cheddar cheese


  1. Brown beef and turkey in a medium skillet; drain excess grease.
  2. Add onion, chili powder, cumin, oregano and 1/2 teaspoon garlic salt and cook for 10 minutes over medium heat, stirring occasionally. Stir in corn, tomatoes, chiles and olives. Cook over medium heat for 5 minutes, then turn into a lightly greased 1-quart baking dish.
  3. Meanwhile, boil potatoes in lightly salted water for 10 minutes or until tender; drain and stir in remaining garlic salt and milk. Spread over meat mixture.
  4. Bake at 400F for 15 minutes or until the potatoes are lightly browned.  Top with cheese and bake for 5 minutes more.

Recipe courtesy of  the United States Potato Board



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