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Tuesday, August 24, 2010

Tasty Tuesday

Mexican Shepherd’s Pie

Ingrediants:
1lb ground beef
1/2 cup sliced green onions
1 cup Salsa
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1 can 11 oz corn, drained
1 pouch mashed potatoes or 2 cups of homemade mash potatoes
1 1/3 cups water
2 tablespoons butter or margarine
1 cup milk
1/2 cup shredded Cheddar cheese
1 medium tomato, sliced into thin wedges
Tortilla chips, if desired

Directions:
1.In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.

2.Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until bended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.

3.Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

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