Southwestern shepaerd's pie

By Cheryl-4

This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat!

Ingredients

• 3 Lbs. ground beef
• 1 cup chopped onion
• 2 cans ( 10 oz. each) enchilada sauce
• 2 Tbsp. all-purpose flour
• 2 tsp. chopped chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 1 tsp. dried oregano
• 2-1/2 cups water
• 2 cups milk
• 13 cup butter, cubed
• 1 tsp salt
• 4 cups mashed potato flakes
• 2 cans (4oz. each) chopped green chilies, undreained
• 2 cups (8oz.) shredded Mexican cheese blend, divided
• 2 cans (11oz. each) Mexicorn, drained
• 2/3 cup chopped green onions
• Paprika

Preparation

Step 1

In a Dutch oven, cook beef and onion ocer medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour chipotle 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 1/2 cup cheese.

Transfer meat mixture to two greased 11-in x 7-in. baking dishes. Layer with corn, mashed potatoe mixture and remaining cheese. Sprinkle with green ionions. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375 degrees fpr 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.

To use frozen casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Covre and bake at 375 degrees for 20 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Sprinkle with paprika.