Mexican Shepard's Pie
Mexican Shepard's Pie
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
6
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!