Tex-Mex Shepherds Pie
- 1 ¾ c milk-divided
- 1 ½ lbs ground beef
- 1 pkg chili mix (I use 3 Tbsp Epicure Chili Seasoning)
- 1 c salsa
- 3 Tbsp tomato paste
- 1 c shredded cheese
- 1 c frozen corn
- 3 russet potatoes
- Cook potatoes, drain and mash with ¾ c milk. Set aside. Cook beef, drain fat and add I cup milk and chili seasoning. Bring to a boil then remove from heat. Stir in salsa, corn and tomato paste.
- Put in 8 cup baking dish. Cover with cheese then spread potato mixture over top. Sprinkle paprika for colour on top.
- Bake at 350F for 30 minutes or until bubbly.
Thank you to Nadine Reid for this new family favourite!
You’ll also love our Peach Bellini recipe.
