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.

Recipe
Ingredients
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

Method
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

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.