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
- 1.5 pounds ground beef
- 1 onion , finely chopped
- garlic powder to taste
- salt and pepper to taste
- 1 can diced tomatoes , 14.5 ounce
- 1 package taco seasoning mix , 1.25 ounce
- 0.75 cups hot water
- 1 can whole kernel corn , 11 ounce
- 1 package corn muffin mix , 8.5 ounce
- 1 cup shredded Cheddar cheese , Optional
- 1 can sliced black olives , 2.25 ounce
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
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2
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.
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3
Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
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4
Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Nutrition Facts
Per serving
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