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Mexican Style Shepherd´s Pie

(From Our May 2019 Newsletter - Grandma C.)

Ingredients

• 1½ pounds ground beef


• 1 medium onion, chopped


• 1 can (approx. 10 oz) red enchilada sauce


• 1 tbsp flour


• 1 tsp ground cumin


• 1 tsp dried oregano


• 1 can black beans, drained


• salt & pepper


• 2 cups shredded cheese (cheddar and jack blend)


• 1 can Mexi-corn, drained


• 1 tsp paprika


• 1 can (small) sliced black olives


• ⅔ cup chopped green onions


• 1 fresh tomato, diced


• 1 pkg instant mashed potato flakes


• 1 can diced green chilies

In a medium frying pan, cook beef and onion together until beef is no longer pink.  Drain.

Add enchilada sauce, flour, ground cumin and oregano.  Stir in black beans.  Add salt and pepper to taste.  Simmer on medium heat for 5 minutes.

Cook packaged instant potatoes according to package directions.  Immediately add ½ cup cheese and green chilies to the mashed potatoes.

Transfer the meat mixture to a greased, 9 inch square baking dish.

Next, layer with Mexi-corn, then the mashed potato mixture and top with remaining cheese.

Bake at 350 degrees for 30 minutes.

Garnish with green onions, sliced black olives and diced fresh tomato.  Sprinkle with paprika.

Serve!  (Recipe serves 4 hearty eaters!)