Wednesday, February 24, 2010

Mexican Shepherd's Pie

  • Ground beef, extra lean, 16 oz
  • 1 can Mexican Fiesta Corn,drained
  • 1 cup canned Diced Tomatoes, with liquid
  • Green Peppers (bell peppers), 2 tbsp (I leave this out)
  • Taco Seasoning Mix, 6 serving (remove)
  • Or make your own with 1tsp each chili powder, garlic powder, onion powder, salt
  • 1 pkg buttermilk just add water cornbread mix
  • 1 small can Green Chili Peppers, canned, (0.5 cup) with liquid


  1. Preheat oven to 400 degrees
  2. Brown the beef over medium heat. Drain
  3. Mix in the tomatoes, peppers, and corn. Stir in the taco seasoning (or spices) Bring to a boil, reduce heat to low, and continue cooking 5 minutes to thin the liquid.
  4. Meanwhile, mix the cornbread mix and water in a bowl until mixed and thickened. Add 1/2 tsp chili powder for flavor if desired.
  5. Transfer to the 8x12 baking dish covered in cooking spray.
  6. Spread cornbread mixture evenly over the top of meat mixture and bake 20 minutes.
Makes 5 servings

Calories 264
Fat 7g
Sat Fat 2g
Cholesterol 52mg
Sodium 1090mg
Potassium 16mg
Carbs 29mg
Fiber 2g
Sugar 5g
Protein 22g

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