We LOVE this one-dish meal. The sweet cornbread topping is the perfect compliment to the spicy filling, and a dollop of sour cream cools it down.
Mexican Shepherd’s Pie
- 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.
Estimated cost for our meal (I halved the recipe and made it an 8×8 pan for 6 servings):
- 1 lb. lean ground beef: manager’s special for $1.20/lb
- 1/2 can Rotel: $0.19 (bought on sale with a coupon for $0.38 a can)
- taco seasoning: FREE (after coupon)
- 1 cup black beans (cooked from dry): $0.20
- 1 cup frozen corn: ~$0.10 (bag was $0.30 after coupon)
- 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!!
I made this tonight and it was a hit! Thanks for sharing the recipe!
This was really good and so easy, too!
Any ideas for how to make this into individual servings sizes? What baking container would I use? Ramekins? Custard Cups? What about those silicone muffin cups I’ve been seeing? Can they go in the freezer?
Also, if I make these individual serving-size, would I need to adjust the cooking time and/or temp? Could they be microwaveable?
I have in mind making these for single college students and elderly singles who sometimes don’t take the time to eat as they should. Any suggestions would be appreciated!
Thanks so much! OAMM directed me here, and I’m glad they did. 🙂 My whole family loved it; since I can’t eat onions, we just used the Rotel tomatoes and it was perfect.
Thanks for letting me know! I’m glad you liked it.
We tried this and it was very yummy! THanks!
I’m so glad you liked it! It’s one of our favorites too.
If you were to freeze this would you bake it first or freeze it after you spread the corn bread on?
You can freeze it either way, though I usually spread the cornbread batter on first, and then freeze.
See the recipe card direction for more freezing info: http://onceamonthmom.com/traditional-january-2012-oamm-menu-oamc-once-a-month-cooking-freezer-cooking/
@Jessica,
I make this meal ALL the time! I have even given this to friends after they have come home from the hospital and aren’t able to cook. I bake the cornbread on top before I freeze it and it taste awesome!
Just printed it! I can’t wait to try it!
.-= Kelleigh @ Kelleigh Ratzlaff Designs´s last blog ..I’m a Toilet Paper Snob =-.