South of the Border Shepherd's Pie |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I have made many versions of Mexican Casseroles and this is one I've adapted from several recipes. Shepherd's Pie was one of the few things that I didn't like as a child, so I decided to tweak the old standby into something a bit more festive. This version, I love! Ingredients:
4 poblano chiles |
1 lb ground beef |
taco seasoning |
3 tablespoons water |
1 (15 ounce) can refried beans |
1 cup salsa |
2 cups mexican blend cheese, divided |
1 (15 ounce) can hominy (corn will also work) |
2 cups crushed tortilla chips |
1 (4 ounce) can black olives |
2 green onions, sliced |
Directions:
1. Preheat oven to 375°F.
2. Roast Poblanos under broiler skin side up until skins are black. Seal in a paper bag, let sit 10 minutes.
3. Brown ground beef, strain and rinse. Add taco seasoning and 3 tablespoons of water and simmer until thickened.
4. Warm refried beans, add 1 cup salsa and 1 cup cheese stirring until melted.
5. Spray 9x9 baking pan with cooking spray. Peel skins from Poblanos and arrange in bottom of pan.
6. Drain hominy well and pour on top of peppers.
7. Sprinkle crushed tortillas on top of hominy.
8. Spread refried bean mixture on top of chips.
9. Cover refried beans with remaining cheese.
10. Sprinkle black olives and sliced onions over top of cheese.
11. Bake for 20 minutes or until cheese is melted. Turn on broiler for last couple of minutes to brown the cheese.
12. Serve with sour cream and chopped tomatoes.
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