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
  1. 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.
  2. Put in 8 cup baking dish. Cover with cheese then spread potato mixture over top. Sprinkle paprika for colour on top.
  3. 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.



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