Tex-Mex Shepherd's Pie

Amount

Measure         

Ingredient -- Preparation Method

--------         

------------         

--------------------------------

pound             

ground beef -- extra lean

1  

medium          

onion -- diced

medium          

green pepper -- diced

11 

ounces

Mexican style corn, drained

14 1/2

ounces            

no salt added stewed tomatoes -- drain & diced

4 ounces green chilies, drained and diced

ounces            

mushrooms -- sliced

4 ounces black olives, sliced

ounces            

no salt added tomato sauce

ounces            

pimientos -- diced

1/2 cup red wine

15 1/2 

ounces            

low sodium kidney beans -- drained

8    

ounces            

low-sodium cheddar cheese

cloves             

garlic -- minced

1/2 

teaspoon        

seasoned salt

1/4

teaspoon        

seasoned pepper

1 1/2 

teaspoons      

chili powder

1/2 

teaspoon        

cumin

1/2 

teaspoon        

oregano

1 1/2

pound

potatoes, peeled and cubed

tablespoon     

butter -- melted

1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup four-cheese Mexican style shredded cheese
Boil potatoes until tender. Mash with sour cream, salt, white pepper and Mexican four cheese. Set aside.
Cook beef in frying pan until it is browned. Drain. 
Add onion, green pepper, corn, tomatoes, garlic, pimentos, beans, black olives, green chilies and mushrooms. Cook for 10 minutes. 
Add tomato sauce, wine, seasoned salt, seasoned pepper, chili powder, cumin, and oregano. Bring to a boil. 
Pour mixture into a 2 quart baking dish. Spread cheddar cheese over mixture. Spread mashed potatoes over dish, smoothing evenly. Brush surface with butter. 
Bake in a 325°F oven for 35 to 40 minutes. Makes 8 servings.
Per Serving: 505 Calories; 25g Fat (44.9% calories from fat); 27g Protein; 42g Carbohydrate; 8g Dietary Fiber; 79mg Cholesterol; 677mg Sodium. Exchanges: 2 Grain Starch); 3 Lean Meat; 1 1/2 Vegetable; 3 Fat, 0 Other Carbohydrates.

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