Thursday, May 6, 2010

6th Meal MAYhem

Tonight's dinner: Mexican Shepherd's Pie


  • 1 1/2 pounds ground beef
  • 1 onion, finely chopped
  • garlic powder to taste
  • salt and pepper to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (1.25 ounce) package taco seasoning mix
  • 3/4 cup hot water
  • 1 (11 ounce) can whole kernel corn, drained
  • 1 (8.5 ounce) package corn muffin mix
  • 1 cup shredded Cheddar cheese (optional)
  • 1 (2.25 ounce) can sliced black olives (optional)


  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
  3. Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
  4. Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese. 
Meat browning. I can't use regular taco seasoning (dairy) and I didn't have any made up so I just threw things in. :)
Meat in the baking dish.
 Corn layer.
 Cornbread mix layer.
 Side view of the layers.
 Toasted! Note: Make sure you check the cornbread for doneness. The liquid in the corn makes it take a bit longer to cook all the way through!
 A few notes...
- If you're avoiding dairy you can make the cornbread with soy milk. It makes it less fluffy, but it's still good in the dish. (I had raw buttermilk so I used that.)
- You can put tomatoes in the meat mixture like the recipe calls for...Stefan doesn't really like tomatoes so I left them out.
- We've also put pinto beans in the meat mixture before and had success.  

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