Tex Mex Shepherds Pie

Main Dish

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  • Prep Method: null
  • Special Requests: Kid Friendly
  • Yield: 4
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A Southwestern take on the classic casserole, this mildly spicy dish can also be made using leftover mashed potatoes.  If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


  • 1/2 pound each: lean ground beef and ground turkey breast
  • 1 cup chopped onion
  • 3-4 teaspoons chile powder*
  • 2 teaspoons ground cumin*
  • 1/2 teaspoon oregano *
  • 1 teaspoon garlic salt, divided*
  • 1/2 cup fresh or frozen corn
  • 1/2 of a 28-ounce can crushed tomatoes
  • 1 (4-oz.) can diced green chiles
  • 1 (2.2-oz.) can sliced ripe olives, drained
  • 1 pound russet or Yukon Gold potatoes, peeled and cubed
  • 2 tablespoons 1% milk
  • 1/2 cup shredded sharp Cheddar cheese*


1.  Brown beef and turkey in a medium skillet; drain excess grease.

2. Add onion, chili powder, cumin, oregano and 1/2 teaspoon garlic salt and cook for 10 minutes over medium heat, stirring occasionally. Stir in corn, tomatoes, chiles and olives. Cook over medium heat for 5 minutes, then turn into a lightly greased 1-quart baking dish.

3.  Meanwhile, boil potatoes in lightly salted water for 10 minutes or until tender; drain and stir in remaining garlic salt and milk. Spread over meat mixture.

4.  Bake at 400°F for 15 minutes or until the potatoes are lightly browned.  Top with cheese and bake for 5 minutes more.  Makes 4-5 servings.

Calories: 383 Fat: 14g Cholesterol: 81mg Sodium: 883mg Vitamin C: 51% Fiber: 8g Protein: 32g Potassium: 1516mg

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