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Southwest Shepherd's Pie

Southwest Shepherd's Pie
This a wonderfully portioned dish which can be served alone or with a side salad and cornbread. It has a delicious flavor with spice!—Veronica Greco, Tampa, Florida
2 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 2 medium potatoes, peeled and cubed
  • 1/2 pound lean ground beef (90% lean)
  • 1/2 cup canned diced tomatoes
  • 1/3 cup medium salsa
  • 2 tablespoons canned chopped green chilies
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 cup frozen corn
  • 2 tablespoons butter

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 10-15 minutes or until
  • tender.
  • Meanwhile, in a large skillet, cook beef over medium heat until no
  • longer pink; drain. Stir in the tomatoes, salsa, green chilies and
  • 1/4 teaspoon salt and pepper; heat through. Stir in 1/2 cup cheese.
  • Transfer to a greased 4-cup baking dish; sprinkle with corn.
  • Drain potatoes and place in a large bowl. Mash potatoes with butter
  • and remaining salt and pepper. Spread over top; sprinkle with
  • remaining cheese.
  • Bake at 350° for 20-25 minutes or until bubbly. Yield: 2
  • servings.
© Taste of Home 2013

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Southwest Shepherd's Pie (continued)

Nutrition Facts: 1 serving equals 694 calories, 36 g fat (23 g saturated fat), 146 mg cholesterol, 1,365 mg sodium, 54 g carbohydrate, 5 g fiber, 40 g protein.
© Taste of Home 2013