ENDECA_EXCLUDE_START

We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration.  For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more. close
Skip to main content
ENDECA_EXCLUDE_END

Mexican Shepherd's Pie

Girl Who Ate Everything Recipe by

Mexican Shepherd's Pie

A twist on the English Shepherd's Pie, this version is spicy with layers of Mexican flavors. 8 servings

(0 comments)
  • Prep Time 20 min
  • Total Time 30 min
  • Servings 0

Mexican Shepherd's Pie  

As prepared by Girl Who Ate Everything

No mashed potatoes here. This Mexican version goes beyond tradition with easy-pleasin' flavors that toss together in a snap.


One of the first recipes I ever made for a boy was a traditional Shepherd's pie.

I remember being in somewhat of a time crunch and was feverishly peeling and dicing potatoes to then continue on to chop, boil, and mash the potatoes before placing the dish in the oven for an even longer amount of time. We sat there and waited patiently while I exercised my conversation skills as it baked.

The point is that it was WAY too much work. If only I would have had made this Mexican Shepherd's Pie instead!

Start out this pie with a crust made out of Pillsbury Crescent Rolls.

Pillsbury Crescent Rolls crust

The rolls bake up buttery and flaky -- the perfect kind of crust. Of course you could also use a regular pie crust but this happened to be what I had on hand.

You're in charge here, so whatever Mexican flavors you love, you can add. I added a layer of refried beans...

Refried beans

Corn...

Corn in Mexican Shepherd's Pie

And some taco flavored beef.

Taco-flavored beef in Mexican pie

You could definitely add a layer of black beans if you wanted or some diced chilies. Sprinkle on some cheese and throw it back in the oven for just a couple of minutes to get the cheese all nice and melty.

Add cheese and heat in oven a few minutes

Then top with your favorite toppings: lettuce, tomato, sour cream, or salsa. And there my friends, is a Mexican Shepherd's Pie. How easy is that?

Finished Mexican Shepherd's Pie

What's next? An Italian Shepherd's Pie?



Christy blogs at The Girl Who Ate Everything. She joined Tablespoon to inspire family food fun, so check out her Tablespoon profile for great new ideas!

 
See Recipe

Mexican Shepherd's Pie

Ingredients

1
(8 oz) can Pillsbury refrigerated Crescent Rolls
1
lb ground beef
2/3
cup water
1
(1 oz) package Old El Paso Original seasoning mix
1
(16 oz) can Old El Paso refried beans
1
cup whole sweet kernel corn
1 1/2
cups shredded Mexican cheese
lettuce,
tomato, sour cream, salsa for topping

Directions

  • 1 Preheat oven to 375 degrees and spray a 9-inch pie plate with cooking spray.
  • 2 Lay the crescent rolls in the plate overlapping and pressing together to seal. Press the dough up the sides of the plate. Bake crust for 10-12 minutes or until golden brown.
  • 3 While crust is baking, brown beef in a skillet and drain. Add 2/3 cup water and seasoning mix and simmer 3-4 minutes or until liquid is gone.
  • 4 Once crust is done, cool for a couple of minutes then begin layering your toppings. First, spread the refried beans in an even layer, followed by the corn, then meat. Sprinkle meat with cheese and return pan to the oven for 3-4 minutes or until cheese is melted.
  • 5 Top with desired toppings such as lettuce, tomato, sour cream, and salsa.
See Post

Comments (0)

Add a Comment

See something fishy? Let us know. We'll take down any content that violates our Community Guidelines.

Report Abuse

Oh no! What's wrong?





Thank you for your report.
ENDECA_EXCLUDE_START

tablespoon: sharing joyful noms™

The place to feed your fix for recipes, food hacks, how-tos and party ideas.

ENDECA_EXCLUDE_END