Tex-Mex Shepherd's Pie

By mschweickert

Ingredients

• 2 cups diced cooked chicken (about 8 ounces)
• 1 cup purchased mild or medium-hot chunky salsa
• 1 cup drained canned black beans
• 1 18-ounce package frozen mashed potatoes, thawed
• 1/2 cup (packed) shredded hot pepper Monterey Jack cheese
• 3 tablespoons chopped fresh cilantro

Preparation

Step 1

Preparation

Preheat oven to 450°F. Combine chicken, salsa and beans in 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro.