BK's Mexican Shephard's Pie
Little skillet dish I made with a pot pie or shephard's pie style with a mexican flare and green chili corn bread topping.
BK's Mexican Shephard's Pie
Little skillet dish I made with a pot pie or shephard's pie style with a mexican flare and green chili corn bread topping.
Cooking Instructions
- 1
In large, oven-safe skillet, brown ground beef with onion, salt, and pepper. Drain excess grease.
- 2
Return meat and onion to skillet, add flour, and cook for 3-5 minutes to brown flour.
- 3
Add Rotel tomatoes, beans, and juice only from the green chiles. Stir to deglaze pan.
- 4
Add cream corn, taco seasoning, garlic and onion powders. Simmer about 10 minutes.
- 5
Remove from heat and stir in 1 cup cheese.
- 6
Mix cornbread per pkg directions adding cilantro and drained green chiles.
- 7
Spread cornbread mixture over meat mixture. Sprinkle cheese on top.
- 8
Bake at 400F for about 20 minutes or until cornbread is done and lightly browned. Use a toothpick to check center of cornbread for doneness.
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