Southwest Shepherd's Pie

By á-47

Ingredients

• 1 1/2 lb. ground beef
• 1/2 cup chopped onion
• 1 can (10 oz) enchilada sauce
• 1 Tbsp. flour
• 1 tea. chopped chiplotle peppers in adobo sauce
• 1/2 tea. cumin
• 1/2 tea. oregano
• 1 1/4 cups water
• 1 cup milk
• 2 1/2 Tbsp. butter, cobed
• 1 / tea. salt
• 2 cups mashed potato flakes
• 1 can (4 ozx) chopped green chilies, undrained
• 1 cup shredded Mexican cheese blend, divided
• 1 can (11 oz) Mexicorn, drained
• 1/3 cup chopped green onions
• Paprika

Preparation

Step 1

In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chopotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chilies and 1/4 cup cheese.

Transfer meat mixture to a greased 11x7 baking dish. Layer with corn, mashed potato mixture andfremainaing cheese. Sprinkle with green oinions.

Cover and bake at 375 degrees for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.