This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!
Ingredients
- ½ pounds ground beef: 1 piece
- onion: 1 piece (chopped)
- garlic powder: (to taste)
- salt and pepper: (to taste)
- tomatoes: 1 can (14.5 ounce can, diced)
- taco seasoning mix: 1 pack (1.25 ounce pack)
- hot water: 0.75 cup
- whole kernel corn: 1 can (11 ounce can, drained)
- corn muffin mix: 1 pack (8.5 ounce pack)
- cheddar cheese: 1 cup (shredded, optional)
- black olives: 1 can (2.25 ounce can, sliced, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
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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.
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Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
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Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
