Mexican Shepherd’s Pie

Posted on March 27, 2008. Filed under: Beef, Casseroles, Main Dish |

Mexican Shepherd’s Pie

1 1/2 lbs ground beef
1 medium onion, diced
garlic powder, salt, and pepper to taste
1 medium to large tomato, diced
1 can Ranch Style Beans or 1 can drained pinto beans
1 8-oz can tomato sauce
1 can corn, drained
1 package taco seasoning
1 packages corn muffin mix (plus ingredients to make them)
1 to 1 1/2 cups shredded cheddar cheese
1 small can diced black olives, drained (optional)

Preheat oven to 400 degrees. Spray a 9X13 inch pan with cooking spray. Cook beef, onion, garlic, salt and pepper in large skillet until pea sized and completely cooked. Drain. Add corn, tomato sauce, beans, taco seasoning, olives, and tomato. Stir until thoroughly mixed. Pour into the pan. Sprinkle the cheese on top of the cheese mixture. Mix together the muffin mix according to the directions. Pour over the meat and cheese mixture. Bake until the cornbread is puffed and lightly golden brown or approximately 20 minutes.

Serve with garnishes of sour cream, tomatoes, cheese, shredded lettuce, and black olives, if desired.

Source:  DeBora43 at Family Corner

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