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can (8 oz) Pillsbury™ Refrigerated Crescent Dinner Rolls
package (1 oz) Old El Paso™ Seasoning Mix
can (16 oz) Old El Paso™ Refried Beans
cup whole sweet kernel corn
cups shredded Mexican cheese
Lettuce, tomato, sour cream, salsa for topping
Preheat oven to 375°F and spray a 9-inch pie plate with cooking spray.
Lay the crescent rolls in the plate overlapping and pressing together to seal. Press the dough up the sides of the plate. Bake crust for 10-12 minutes or until golden brown.
While crust is baking, brown beef in a skillet and drain. Add 2/3 cup water and seasoning mix and simmer 3-4 minutes or until liquid is gone.
Once crust is done, cool for a couple of minutes then begin layering your toppings. First, spread the refried beans in an even layer, followed by the corn, then meat. Sprinkle meat with cheese and return pan to the oven for 3-4 minutes or until cheese is melted.
Top with desired toppings such as lettuce, tomato, sour cream, and salsa.
More About This Recipe
- No mashed potatoes here. This Mexican version goes beyond tradition with easy-pleasin' flavors that toss together in a snap.One of the first recipes I ever made for a boy was a traditional Shepherd's pie.I remember being in somewhat of a time crunch and was feverishly peeling and dicing potatoes to then continue on to chop, boil, and mash the potatoes before placing the dish in the oven for an even longer amount of time. We sat there and waited patiently while I exercised my conversation skills as it baked.The point is that it was WAY too much work. If only I would have had made this Mexican Shepherd's Pie instead!Start out this pie with a crust made out of Pillsbury Crescent Rolls. The rolls bake up buttery and flaky -- the perfect kind of crust. Of course you could also use a regular pie crust but this happened to be what I had on hand.You're in charge here, so whatever Mexican flavors you love, you can add. You could definitely add a layer of black beans if you wanted or some diced chilies.Then top with your favorite toppings: lettuce, tomato, sour cream, or salsa. And there my friends, is a Mexican Shepherd's Pie. How easy is that?What's next? An Italian Shepherd's Pie?
Mexican Shepherd's Pie - Shepherd's Pie Recipe
Mexican Shepherd's Pie is a classic shepherd's pie with a Mexican twist. It's an easy weeknight meal that the whole family will love and just may become a permanent part of your standby dinner rotation.
Preheat oven to 350℉ (180℃). Spray 9x13 pan with nonstick spray. Peel and quarter 10 medium potatoes and place in salted water.
Bring to a boil and cook until fork tender. Drain off water.
Place a stick of butter in pot with potatoes and let melt. Season potatoes with salt and pepper to taste.
Beat potato mixture by hand or with mixer. Add ⅓ cup milk while beating.
Depending on texture of potatoes, it might take a little more or less milk to get a creamy (but not runny) mixture. Set aside.
Put meat in large skillet on medium high. Season with a little salt and pepper to taste. Chop large onion and add to meat while browning.
When meat and onion are cooked well, add taco seasoning mix and the amount of water it calls for (the Old El Paso called for ⅓ cup).
Turn meat mixture down and simmer for about 10 minutes. Add corn and salsa and simmer for about 5 more minutes to blend flavors.
To begin assembling, place meat mixture evenly in the bottom of the 9x13 pan.
Next, sprinkle just a little of the grated cheese evenly over the meat mixture.
Next, spread the mashed potatoes evenly over the meat mixture. Then, sprinkle the bulk of the grated cheese over the potatoes.
Place in oven and bake 35 to 40 minutes or until cheese is fully melted and dish is starting to turn golden brown and bubbly.
Bisquick Impossible Pie
Impossible pie was a food fad of the 1970s that has endured and is a family favorite in many families now. It was printed on the back of Bisquick boxes because the Bisquick mix was a standard ingredient in an impossible pie.
Impossible pies were popular because they made their own crusts. All of the ingredients are put into a pie plate and then naturally settle into a pie with crust on the bottom and filling on top.
Purists will tell you that it&rsquos not as good a crust as a traditional pie, which is true. It&rsquos also a whole lot easier than making a traditional pie crust!
The best thing about impossible pies is that they work just as well whether you have a sweet or savory pie.
Impossible pies were so popular that they ended up in the Betty Crocker cookbooks that were ubiquitous in the late 1970s. They are also often found at potluck parties because they&rsquore so easy to make and taste so good.
Whenever I take an impossible pie to a potluck, whether it&rsquos as a main dish like this Mexican Impossible Pie or as a dessert, like my Impossible Coconut Rum Pie, nobody believes that they&rsquore really quick and easy to make!
Mexican Shepherd's Pie - Recipes
Mexican Shepherd's Pie
2 lbs. yuca (2 medium sized)
2 tablespoon Goya sofrito
1 tablespoon Goya recaito
1/2 yellow bell pepper--diced
large dollop of sour cream (vegan or regular)
1/2 - 1 cup mexican blend shredded cheese (vegan or regular)
1 package Lightlife Mexican veggie crumbles
*Preheat oven to 400 degree F. Slice off ends of yuca. Cut off the thick, fibrous skin. Slice lengthwise and remove the center core (this is also very fibrous. be sure to remove it). Add the yuca, vegetable broth, sofrito, and recaito to a pot. Add water to the pot so that the yuca is covered. Add large pinch of salt and a few grinds of black pepper. Bring to a boil, drop the heat to medium low. Simmer uncovered for 30 minutes or until the yuca is tender.
*Once the yuca is tender, remove the yuca from the cooking liquid and add it to a large bowl. Smash the yuca with 1/4 cup of the cooking liquid and 1 large dollop of sour cream. Season with salt/pepper.
*In a medium sized frying pan, heat 1-2 tablespoons of olive oil over medium heat. Add chopped onion, bell pepper, and jalapeno. Saute 10 minutes until soft. Add veggie crumbles and tomatoes. Stir and season with salt and pepper. Turn off heat.
*Add meat mixture to the bottom of a 9" x 9" glass dish. Add frozen corn and cheese if using cheese. Dollop yuca on top of the corn and gently spread until yuca is smooth. Bake until just golden brown on top.