Saturday, June 9, 2012

Double Trouble- Mexican Shepherd's Pie and Jalapeno Cornbread

Remember our Fiesta?!?  As you know, we had so much extra ground beef and tortillas that we made many recipes out of leftovers.  Here's another one...don't worry, we didn't leave this in the fridge until now.  I made the recipe a while ago but decided no one wanted three Mexican recipes in one week!  Although,  you could freeze the ground beef and use it again no problem too!

Enjoy the last fiesta themed recipe- Mexican Shepherd's Pie (adapted from The Gracious Pantry) with delicious jalapeno cornbread (from, I'm hungry!!

Mexican Shepherd’s Pie

2 pounds potatoes, peeled
1 Tbs minced onion/onion powder
1 Tbs garlic powder
1 tsp salt
1/2 tsp. black pepper
1 cup skim milk
1 cup chicken broth (fat free, reduced sodium)
1 pound ground beef
1 taco seasoning packet
2 large tomatoes, diced
1 bag frozen corn
1 can black beans, drained and rinsed
1 cup shredded reduced-fat cheddar cheese

Boil the potatoes in a large pot until soft and easily pierced with a knife or fork.  While the potatoes boil, cook ground beef with taco seasoning.  Drain grease.

Preheat oven to 400 degrees.

Mash potatoes with milk, chicken broth, garlic powder, minced onion, pepper, and salt.

In 9 x 13 casserole dish, spray with cooking spray.  Spread half of the potato mixture at bottom of pan.  Next, layer ground beef, followed by the tomatoes, corn, and black beans.  Sprinkle cheese over top.  Spread rest of potatoes over top.

Bake for 30 minutes.

Serves 8, 7 points a serving.

Jalapeno Cornbread

1 box Jiffy cornbread mix
1 egg
1/4 cup butter, melted
1/3 cup milk
2 tablespoons canned jalapeno peppers, diced (Be careful with the jalapenos.  My biggest fear is that I will touch jalapenos and then touch my eye- ouch!!)
1/2 cup cheddar cheese, shredded
1/4 teaspoon salt
1/4 cup chopped cilantro

Combine cornbread mix, egg and butter in a mixing bowl.  Add remaining ingredients. Combine well. Mixture will be thick and lumpy.

Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.  Bake at 400 degrees for 15 minutes or until cornbread is golden brown.

Serves 8 generously, 4 points a serving.


  1. What a meal! i guess it is fiesta EVERY night now, huh? GREG

    1. We do love our fiestas :) I actually made this the week after the fiesta with leftover ground beef but figured that was too much mexican food on the blog, so I saved the posting for now. Thanks for reading!

  2. Warning! This cornbread is addictive!