Wondering what this rice and bean thing is all about? Go here to read about my challenge.

My friend Samantha sent me this recipe! Thanks, girl!

Mexican Shepherd’s Pie (By Julie Egan)

• 1 1/2 pounds ground beef
• 1 cup salsa
• 1 package taco seasoning
• 1/3 cup water
• 1 cup shredded Cheddar cheese
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can whole kernel corn, drained
• 2 (8.5 ounce) packages corn muffin mix, prepared

Cook and drain ground beef. Add salsa, taco seasoning and water. Bring to boil and simmer on low for 5 minutes. Transfer to 9×13 pan and top evenly with cheese. Top with black beans and corn. Prepare the corn muffin mix according to package directions. Spread evenly over the beans and corn. Bake 25 – 30 minutes at 400*, until cornbread is done.

Review: We LOVED this. The sweet cornbread topping was the perfect compliment to the spicy filling. I had an opened can of Rotel, so I ended substititing that for the salsa and it was spicy, but so yummy. A dollop of sour cream helped cool it down. This is a definite make again for us!

Estimated cost for our meal (I halved the recipe and made it an 8×8 pan for 6 servings):

• 1 lb. lean ground beef: on sale for $1.20/lb
• 1/2 can Rotel: $0.19 (bought on sale with a coupon for $0.38 a can)
• taco seasoning: FREE (look for Old El Paso peelies)
• 1 cup black beans (cooked from dry): $0.20
• 1 cup frozen corn: ~$0.10 (bought bag for $0.30)
• 1 cup shredded cheese: $0.50
• 1 box cornbread mix: $0.43
• 1 egg (for cornbread): $0.08
• 1/3 cup milk (for cornbread): not much
• sour cream: $0.25

Final Cost: $2.45!!