Monday, November 24, 2014

Mexicali Shepard's Pie

I saw a recipe the other day I just knew I wanted to make.  The recipe was for this Mexicali Hash Brown Taco Casserole by The Midnight Baker. It had all the ingredients I wanted to try, but I also knew I wanted to make it my own, so this is my take on it.

1 lb. ground beef
2 tsp. dried minced onion
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. cumin
1 tsp. black pepper
1/4 tsp. dried cayenne
1/2 cup salsa
2 cups niblet corn
6-8 pickled jalapeno slices
2 cups Mexican cheese blend, divided
2 russet potatoes, peeled and shredded

Preheat oven to 350 degrees.

In a fry pan, brown ground beef with minced onion until beef is cooked through.  Add all spices, salsa, corn, jalapeno slices, and 1 cup of the Mexican cheese blend.  Put mixture in 7 x 11-inch pan sprayed with cooking spray.

Peel and shred 2 russet potatoes with a box grater and rinse well with cold water. Mix potatoes with additional 1 cup Mexican cheese blend, and press on top of ground beef mixture.

Bake 30-35 minutes or until cheese is bubbly and potatoes are browning.  Let cool 5 minutes before slicing and serving.

Note - this is a spicy dish; feel free to adjust the seasonings to suit your taste

Yield:  4-6 servings


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