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This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! Suzette Jury - Keene, CA
Nutritional Facts 1 cup equals 399 calories, 20 g fat (11 g saturated fat), 77 mg cholesterol, 973 mg sodium, 32 g carbohydrate, 3 g fiber, 26 g protein.
Originally published as Southwestern Shepherd's Pie in Simple & Delicious November/December 2009, p15
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Reviewed on Jan. 09, 2012 by shecooksalot
I have to admit, I was a little hesitant on the flavors of this one, but it was delicious. Everyone in the family enjoyed it and I love that I have an extra in the freezer for a busy day. I am definately going to try the suggestion of the cornbread topping for next time.
Reviewed on Sep. 07, 2011 by cedg
Made this recipe many times. Love it, but I use a cornbread topping instead of Potatoes. The taste goes better and the cornbread soaks up some of the heat of the peppers.
Reviewed on Mar. 09, 2011 by scrapo
Surprisingly so good! I took a frozen one to a family member who had just had a baby and her fam loved as well.
Reviewed on Sep. 17, 2010 by mcross417
I am looking for recipes to freeze for my son to take to college. I think he will love this one.
Reviewed on Aug. 16, 2010 by valanddansmith
This was very good... I only used one can of chilies and one teaspoon of the chipotle pepper for fear it would be too hot for my kids, and I used an extra cup of cheese cause we like things extra cheesy! So excited to have the extra casserole in the freezer - I don't get to do that very often because I don't have an extra freezer so there's never enough room. Thanks!
Reviewed on May. 14, 2010 by ezondii
Wouldn't change one thing, a yummy family pleasing favorite that freezes nicely!
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