Tasty Tuesday: Mexicano Style

Hello All! Here is a variation of a Mexican Shepherd's Pie recipe that my mother-in-law, Joanne, made for us a couple of weeks ago. I had some of my friends over last night and we watched Hocus Pocus (to ring in the Halloween season), ate this pie, and made dessert fondue. Overall, wonderful night!

Mexican Shepherd's Pie

1 tbsp Olive Oil
1 Green Bell Pepper, chopped bite size
1/2 Sweet White Onion, chopped bite size
2 lbs Ground Beef
1 Package of Taco Seasoning
1 Can of Corn, drained
1/2 Can of Tomato Paste
1 Can of Mild Rotel Tomatoes
4 cups of Shredded Sharp Cheddar Cheese
3 1/2 lbs Baking Potatoes (4 big potatoes)
1/2 cup Sour Cream
3 tbsp Butter
Salt and Pepper
Handful of Chopped Chives

Pre heat oven to 350. In a large pot begin boiling enough water for potatoes. Salt water once it heats up.

In a large skillet heat olive oil on medium heat. Throw in chopped onion and pepper and sautee until onions are translucent. Add meat and begin browning. Once meat is fully cooked drain the fat and return to pan. Add taco seasoning and tomato paste, stir thoroughly. Add Rotel tomatoes (not drained) and corn, stir. Once everything is mixed together pour mixture into a 9x12 (or something comparable) baking dish and spread evenly across the bottom. Sprinkle 3 cups of cheese over top of meat mixture.

Cut potatoes into large chunks and add to boiling water. The potatoes should take about 20-30 minutes to cook so try to add them as soon as the water boils. Once potatoes are done, remove from water with a slotted spoon into a mixing bowl. Mash. Then add sour cream, butter, salt, pepper, and chives and stir completely. If the potatoes seem dry, add a TOUCH of milk. Spread potatoes evenly over meat and cheese. Sprinkle the last bit of cheese on top of potatoes.

Bake uncovered for 20 minutes at 350.

Enjoy!!