Provided that there aren’t other things happening, in our house Tuesdays are known as Tijuana Tuesday. That means serving up tacos or burritos or enchiladas – anything Mexican goes. And Mexican Food (most of the time) is accompanied by Margaritas.
Every now and again, something Mexican doesn’t exactly lend itself to a pitcher of Margaritas. Take my Mexican Roast Beef with Chipotle Sour Cream Sauce or New Mexican Filet Mignon – both delicious, but not Margarita meals.
The same can be said for a Shepard’s Pie made with chorizo. Now the filling is definitely south-of-the-border delicious. However, mashed potatoes with Margaritas just didn’t sound very appealing. My guys were a little disappointed since Tuesday’s Margarita Night is practically a tradition in our house. Yet one serving of this spicy creamy “pie” and they forgot all about the margaritas for the night. See, even exceptions to the rules are okay so long as those exceptions are delicious!
I love trying new things for dinner, don’t you? Enjoy!
Mexican Style Shepard’s Pie
1/2 Yellow Onion
1 can Corn
1 lb Ground Beef
1/2 lb Chorizo
1 (4 oz) can Diced Green Peppers
1 cup Chunky Style Salsa
1-1/2 teaspoons New Mexican Red Chili Peppers
3/4 teaspoon Cumin
3 cups Water
1 Family-Size pouch Buttery Mashed Potatoes
1/2 cup shredded Pepper Jack Cheese
1 firm Tomato
2 Green Onions
Dorito Chips as needed
2 Green Onions
Heat oven to 350-degrees.
Cut yellow onion from root to tip. Reserve half for another purpose. Peel and dice remaining half. Scatter in a cast iron skillet over medium heat. Cook onions for a few minutes. While the onion cooks, drain corn and set aside.
Crumble ground beef and chorizo over the onions. Break meats apart and cook until cooked trough. Drain well.
Return meat to the skillet. Mix in corn, green chilies and salsa. Season with Red Chili Pepper and cumin. Mix well, set aside.
In a microwave-safe bowl, heat water for 4 minutes. Empty pouch of mashed potatoes, fluff with a fork.
Spread meat mixture out smooth. Spoon mashed potatoes over the meat mixture. Spread out smooth. Place in the oven to bake for 15 minutes.
While the pie bakes, cut tomatoes into large chunks. Slice tops of the green onion, set aside.
Without turning off onion, remove skillet and scatter cheese over the hot mashed potatoes. Return to oven, bake until cheese has melted, about 5 minutes more.
Remove Shepard’s Pie from oven. Tuck chips around outer edge. Place tomatoes in the center of the pie. Sprinkle with green onions, serve.
If desired, crumble more chips around the pie – it gives it a nice “crunch” that somehow compliments the mashed potatoes.