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.

Tex/Mex Hamburger Casserole

I love all kinds of casseroles. They are quick, easy to put together, and make a fast meal for a weeknight dinner.  This recipe takes less than 45 minutes to make from start to finish.

Ingredients
1 package Spanish Rice mix (I used Mahatma's)
1 lb. hamburger meat
1 small onion, diced
2 cups fresh corn (or use canned or frozen)
3-4 jalapeno slices (fresh or from a jar)
1/2 cup salsa (make your own)
1/2 cup taco sauce
1 Tbls. chili powder (or to taste)
1-2 tsp. cumin (or to taste)
1 cup 4 or 5 cheese Mexican cheese blend

Method
Cook rice according to directions; set aside.  Brown ground beef in a fry pan, mix in onion and cook a few minutes or until onion is just becoming soft.  Remove from heat and stir in jalapeno slices, salsa, taco sauce, corn, chili powder and cumin.  In a large bowl, mix Spanish rice and beef mixture together; pour into casserole dish lightly sprayed with cooking spray.  Sprinkle top with cheese and bake, covered 20 minutes in a pre-heated 350 degree oven.  Remove top and continue baking 5-10 more minutes, or until bubbly and cheese is lightly browned.  Serve immediately.

Yield:  4-6 servings

Enjoy,
Mary

Easy He-Man Spanish Rice

Oh, this brings back so many memories as my dad used to make this when I was just a girl!  You can make this as "mild" or as "spicy" as you want it. Super-easy, one pan dish that cooks in just a few minutes, perfect for a weeknight meal.  Serve with cornbread and a side salad and you have dinner.


Recipe

Ingredients
1 lb. ground beef
1 onion, diced
1 can tomato soup
1 can (14.5 oz) petite diced tomatoes, with liquid
3/4 can water
1-2 tsp. garlic powder
1-2 tsp. course-ground black pepper
1-2 tsp. chili powder (or more to taste)
1-2 tsp red pepper flakes
2 tsp. hot sauce
1 tbls. Worcestershire sauce
1 cup cooked rice
Shredded sharp cheddar cheese on top of each serving.

Method
Brown ground beef in large fry pan or electric skillet; add diced onion and saute a few minutes or until onion is soft. Add tomato soup and next 7 ingredients.

Cover and simmer 20-30 minutes. Add rice and simmer, covered, until rice is hot and all ingredients are well mixed.  Serve with some shredded cheddar cheese on top.

Adjust seasonings to your taste - omit red pepper flakes and hot sauce to make it more mild and "kid friendly."

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.

Sheperd's Pie

Sheperd's Pie is a simple comfort food that hits the spot every time!

Brown 1.5 lbs. ground beef, add some garlic powder and course-ground black pepper to taste. Spread on the bottom of baking dish sprayed with cooking spray.

Top cooked ground beef with canned (drained) or frozen corn.

Top corn with mashed potatoes sprinkled with some shredded cheddar cheese.

Bake 350 oven for 45 minutes!  Let sit 10 minutes out of oven before cutting.

Delish!

Cheesy Hamburger Casserole

Oh yumm!  This is so quick and easy for a weeknight meal!

Ingredients
1/2 (16 oz) bag Ore Ida frozen potato cubes (southern hashbrowns)
1.5 lbs. hambuger
1 large onion, diced
1 small bag frozen green beans
Garlic Powder (dash or two)
Course-Ground Black Pepper (to taste)
1 can Cream of Mushroom Soup
Dollop or 2 of Sour Cream (I didn't measure - just used a large spoonful)
1 Tbls Worcestershire Sauce
1/2-3/4 soup can milk
6 Slices Velvetta Cheese
1 container Durkee's French Fried Onions

Method:
Set oven to 350.  Spray 13x9 pan with cooking spray.  Spread frozen hashbrowns on bottom of pan, top with green beans, spreading evenly over potatoes.  Brown hamburger with onion.  Stir garlic powder and black pepper into hamburger/onion mixture and spoon over green beans.  Mix cream of mushroom soup, sour cream, Worcestershire sauce and milk until smooth; pour over hamburger mixture. Top with 6 slices Velvetta cheese, evenly spaced over top of casserole.  Bake, covered with aluminum foil 1 hour.  Remove aluminum foil and sprinkle with French fried onions.  Continue baking 10 minutes or until onions are browned.

Enjoy,
Mary