This Cottage Pie has a Mexican twist on it adding tons of flavor and making this Mexican Cottage Pie a family favorite! A quick weeknight skillet dinner, it’s a winner!
Ingredients and Variations
Ingredients: Ground beef, onion, jalapeños, garlic, corn, Mexican oregano, garlic, powder, onion powder, ground cumin, chili powder, beef broth, tomato paste, salt, pepper, potatoes, cream cheese, green chilis, cream and cheddar cheese.
Variations: use the ground meat of your choice, jalapeños can be replaced with bell pepper, mixed veg can replace corn if desired, cheese can be omitted if desired.
Mexican Cottage Pie
4
servings1
hour20
minutesBold comfort food!
Ingredients
1 Lb ground beef
1 small onion, chopped
2 jalapeños, chopped
1 Tsp salt, divided
1 Tsp pepper, divided
3 cloves garlic, minced
1 Tbsp tomato paste
1 Tsp onion powder
1 Tbsp chili powder
1 1/2 Tsp Mexican oregano
1 1/2 Tsp ground cumin
1 Tsp garlic powder
1/2 Cup beef broth
1/4 – 1/2 Cup frozen corn or mixed veg
- potato mash
6 potatoes, peeled and cooked
2 Oz cream cheese
1/2 Tsp onion powder
1 Tsp salt
1/2 Tsp pepper
4 Oz green chilis, chopped
4 Tbsp butter
2 Tbsp heavy cream
4 Oz Cheddar cheese, shredded. Optional
Directions
- brown beef with onion, jalapeños and garli, 1/2 tsp salt, 1/4 tsp pepper and oregano. Add tomato paste, cook for 2 more minutes, add broth and spices, bring to boil, cover, reduce heat and simmer for 30 minutes.
- mash cooked potatoes with chilis, seasonings, butter and cream. Pour evenly over beef mixture, top with cheese.
- bake at 350 degrees for 20 minutes or until top is golden and bubbling.
- rest 5 minutes before serving.
