Description
This is a Mexican version of the Shepherd’s Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy…and my kids loved it! Serve with a tossed green salad for a great family meal!
Ingredients
- 1 ½ pounds ground beef
- 1 onion, finely chopped
- garlic powder to taste
- salt and pepper to taste
- 1 (14.5 ounce) can diced tomatoes
- 1 (1.25 ounce) package taco seasoning mix
- ¾ cup hot water
- 1 (11 ounce) can whole kernel corn, drained
- 1 (8.5 ounce) package corn muffin mix
- 1 cup shredded Cheddar cheese (Optional)
- 1 (2.25 ounce) can sliced black olives (Optional)
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13 inch baking dish with cooking spray.
- Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder
- salt
- and pepper. Mix in the tomatoes
- and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil
- reduce heat to low
- and continue cooking 5 minutes
- until thickened. Transfer to the prepared baking dish
- and top evenly with corn.
- Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
- Bake 20 minutes in the preheated oven
- or until puffed and golden. Garnish with olives and cheese.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8