Tuesday, April 21, 2009

Mexican Shepard's Pie

This recipe was great! I loved it. My husband added some more cheese to it, but he is a cheese guy. I loved it as is. The portion size was huge and for low points. It was pretty easy to assemble for a weeknight dinner. I might use a packet of taco seasoning next time to give it a bit more of a Mexican flavor, but definitely a remake!

Mexican Shepherd's Pie
From WW Community Board
Servings 8
Estimated Points per serving 6

1 medium onion ( I used onion powder)
1 red bell pepper, diced
2 garlic cloves, minced
1 lb extra lean ground beef
2 tbsp chili powder
2 tbsp paprika
1 tsp ground cumin
2 tsp kosher salt
2 tsp black pepper
8 oz can tomato sauce
15 oz can diced tomatoes
8 oz can diced green chili peppers
15 oz can dark red kidney beans, drained
2 boxes Jiffy Corn Bread Mix
1 8oz bag reduced fat Mexican Blend Shredded Cheese


1. In a skillet, saute onion, garlic, and diced red pepper until tender

2. Add ground beef, chili powder, paprika, cumin, salt, and pepper. Cook until ground beef is browned

3. Add tomato sauce, diced tomatoes, diced green chili peppers, and drained kidney beans to meat mixture. Simmer until warmed

4. Preheat oven to 350 degrees

5. In a bowl, mix Jiffy Corn Bread mixes per package instructions

6. In a baking dish/pan, spread the meat mixture on the bottom

7. Sprinkle the shredded cheese on top of the meat mixture

8. Pour Corn Bread batter on top of the shredded cheese, spreading evenly

9. Bake for 20-30 minutes, or until the Corn Bread is golden brown. Enjoy!

1 comment:

Ashley said...

Ohhh, this sounds yummy!