Mexican Shepherd’s Pie
Prep Time
Cook Time
Prep Time
Cook Time
  • 1 1/2pounds lean ground beef
  • 1/2cup chopped white onion
  • 2cups water
  • 3tbs. butteror lactose-free butter substitute
  • 1/2tsp. salt
  • 3/4cup almond milkor your milk of choice
  • 2cups Idahoan Original Mashed Potato Flakes
  • 114-oz. can chopped green chiles
  • 1cup shredded Mexican cheese blendKraft has lactose-free options
  • 114-oz jar mild salsa
  • 1/2tsp. cumin
  • 1/2tsp. dried oregano
  • 111-oz can corn with red and green peppers
  • 111-oz can black beansdrained and rinsed
  • paprikato taste
  • sliced green onionto taste
  • 1small tomatosliced
  1. Heat oven to 400 degrees. Brown ground beef with onion over medium-high heat until fully cooked. Drain.
  2. Meanwhile, combine water, butter and salt. Bring to a boil. Remove from heat and stir in milk and potato flakes. Cover and let stand for 5 minutes. Stir in green chilies and 1/2 cup of the cheese.
  3. Add salsa, black beans, cumin, oregano, salt and pepper to the ground beef mixture. Bring to a boil and then remove from heat.
  4. Spread beef mixture into a 2-quart casserole dish. Top with corn. Spread potatoes evenly on top. Sprinkle the top with remaining cheese.
  5. Bake for 13 to 17 minutes until the filling is bubbling, the potatoes are lightly browned and the cheese is melted. Sprinkle with paprika and green onions. Top with tomato slices. Let stand 5 minutes before serving.
Recipe Notes

Adapted from