Mexicansheppardspie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
• Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
• Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
• Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
• Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
• Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

Steps:

• Brown and drain ground beef.
• Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
• Add corn.
• Meanwhile, boil potatoes until tender, then mash.
• If you like, you can add butter and milk.
• Spread about one third of the potatoes in a round 2 quart casserole dish.
• Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
• To use right away, bake at 350 about 30 minutes.
• To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
• To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.

Steps:

• Preheat oven to 400 degrees.
• Prepare mashed potatoes, using sour cream instead of milk.
• In skillet over medium heat melt butter and saute onions, peppers until onions are almsot transparent, stir in garlic and saute another minute.
• Sprinkle flour over mixture and stir for approximately 2 minutes.
• Whisk in broth and Worcestershire sauce.
• Thicken gravy 1 minute.
• Stir in carrots and corn.
• Add meat and cilantro.
• Spoon mixture into small rectangular baking dish.
• Spoon potatoes over meat evenly.
• Bake for 30+ minutes or until potatoes are light golden brown.
• Serve immediately.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

Steps:

• In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
• Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
• Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

Steps:

• In 10-inch skillet, brown ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked. Drain of any grease. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated. Meanwhile, make potatoes as directed on pouch, using water, milk and butter. Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

Steps:

• Pat venison and pork dry, then sprinkle with salt and pepper. Heat a dry 5- to 6-quart wide heavy pot (not nonstick) over moderately high heat until hot but not smoking, then sauté one third of meat in 1 tablespoon oil, stirring and turning occasionally, until browned all over, 2 to 3 minutes. Transfer browned meat with a slotted spoon to a bowl. Sauté remaining meat in 2 batches in same manner, using 1 tablespoon oil per batch and transferring to bowl as cooked.
• Add remaining tablespoon oil to pot, then sauté onions and garlic, stirring, until browned, about 6 minutes. Return meat with any juices in bowl to pot, then add water and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/4 hours. Transfer meat to a 3 1/2- to 4-quart shallow baking dish (13 by 10 by 2 inches). If cooking liquid measures more than 1/2 cup, boil in pot until reduced to 1/2 cup, then add to meat in baking dish.
• Put oven rack in middle position and preheat oven to 400°F.
• Wrap garlic in a double thickness of foil and seal well. Roast until very soft, about 45 minutes.
• While garlic roasts, peel potatoes and cut into 1-inch pieces. Cook in a 4- to 5-quart pot of boiling water, uncovered, until tender, about 10 minutes, then drain.
• Heat cream, milk, and butter in same pot over moderate heat, stirring occasionally, until butter is melted. Remove from heat and stir in salt and pepper.
• Unwrap garlic and cool slightly, then peel cloves. Force hot potatoes and garlic through ricer into hot cream mixture and stir to combine. Stir in cheese and keep warm, covered.
• Cook onions and garlic in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes. Add wine and boil, uncovered, until almost all of wine is evaporated, 10 to 15 minutes. Stir in cream, rosemary, salt, and pepper and simmer, uncovered, stirring occasionally, until mixture is reduced to about 1 1/2 cups, about 30 minutes. Add corn and simmer 5 minutes. Discard rosemary.
• Blend 2 cups corn mixture in a blender until almost smooth, about 30 seconds (use caution when blending hot liquids), then stir into remaining corn filling.
• Reduce oven temperature to 375°F.
• Top meat filling with corn filling, then spread potato mixture on top and brush with egg. Put baking dish in a foil-lined shallow baking pan (to catch drips) and bake until fillings are bubbling and potato mixture is browned around edge, about 40 minutes. Let stand 10 minutes.
• *Venison shoulder available at underhillfarms.com.
• **Pork shanks, listed as "pork osso buco," at nimanranch.com.
• ***Cheese curds available at hilmarcheese.com and rockcheese.com.