Mexican Shepard's Pie

4.5 from 2 ratings

Recipe Courtesy of the Reluctant Entertainer"You're only 30 minutes away from a fiesta potluck Mexican Shepherd's Pie Recipe, made with leftover mashed potatoes, and BUSH’S® Organic Black Beans!"-Reluctant Entertainer

Servings

servings

Ingredients

2 cup rotisserie chicken, chopped
1/2 cup green onions, sliced
2 cup frozen roasted corn
1 (15-ounce) can black beans, such as bush's organic black beans, rinsed and drained
1 1/2 cup salsa
salt and pepper
3 cup white cheddar or jack cheese
2 1/2 cup leftover (prepared) mashed potatoes

Directions

Preheat oven to 375 degrees.
In 10-inch skillet, heat up the chopped meat, green onions, roasted corn, black beans, and salsa over medium-high heat, for 5 to 7 minutes, stirring occasionally until heated through. Salt and pepper to taste.
Add 2 cups of cheese to the meat mixture; gently mix.
Heat prepared or leftover mashed potatoes.
Prepare a 9x13 pan with cooking spray. Spoon the hot meat mixture into the pan. Sprinkle with remaining 1 cup of cheese. Cover (spread) the top with heated, prepared mashed potatoes.
Place in oven uncovered; heat for 20 minutes.
Garnish with chips or cilantro! Serve!