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Sunday, March 14, 2010

Tricia's Week 7 Recipe: Southwestern Shepards Pie

It has been a while since I posted my recipes, because I've been traveling, but that doesn't mean that I haven't been making my recipes!  Week 7 was all about using up some canned things in my cupboard, and also about signing up for my free account at  Big fan of that website!  Lots of great recipes, a good search engine when wanting to make new things w/ 'x' ingredient, and good coupons. Also, you can save your recipes you like in your 'recipe box' for easy access later.  You can find the original recipe here.

1 & 1/2lb. lean ground beef round  (ground turkey works really well too, especially when it is on sale!)
1/2cup chopped onion  (as onion and I have a gastrointestinal disagreement, I used granulated onion powder from Penzey's, whatever is says for an equivalent, mixed into the ground beef)
2cups water
3tablespoons butter or margarine
1/2teaspoon salt
3/4cup milk
2cups Hungry Jack® Mashed Potato Flakes
1(4.5-oz.) can Old El Paso® Chopped Green Chiles
4oz. (1 cup) shredded Mexican cheese blend
1(10-oz.) can Old El Paso® Enchilada Sauce (love the spicey, so bought 'hot' enchilada sauce)
1-2canned chipotle chiles in adobo sauce (from 11-oz. can), drained, seeded and chopped (I used three cause I love the smokey flavor!)
1/2teaspoon cumin
1/2teaspoon dried oregano leaves
1(11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1/8teaspoon paprika
1/3cup sliced green onions
1small tomato, cut into 6 wedges (skipped this because all the tomatoes looked icky)

1. Heat oven to 400°F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
2. Iin medium saucepan, combine water, butter and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese.
3. Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese.
4. Bake at 400°F. for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.
I would definately make this again!  It was wonderfully tasty!  Very spicey, but if you keep the peppers to a minimum and don't use the hot enchilada sauce I think it would be just 'pleasantly' spicey.  (I like the very spicey!)

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