Mexican Cottage PieA sassy version of the infamous English Shepherd’s Pie… a perfect blend of sweet and spice (Not really spicy).
Sweet Cornbread replaces the traditional mashed potatoes and the meat has a “taco seasonings” flair. It almost reminds me of a chili-and-cornbread casserole with a Mexican influence. Unique, but definitely a delight for the taste buds!
There are plenty of fast-fix short cuts to make this meal time efficient, however, if you have the time, make it from scratch…
you’ll be glad you did not cut corners!
You will be making this recipe in 3 parts: the cornbread mixture, the taco seasoning mixture and the meat mixture.
Part 1: Cornbread Mixture
Ingredients:
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 Eggs
1/2 teaspoon salt
1 1/2 cup flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed
Preheat oven to 400 degrees. Grease a 9 x 13 baking dish.
In a large mixing bowl, blend together butter, sugar, honey, eggs and salt. Next, mix in the flour, cornmeal and baking powder. Blend well.
Stir in the milk and the corn.
Pour 1/3 of the cornbread mixture into the baking dish and bake for 5 minutes. NOTE: Cornbread mixture will NOT be cooked thoroughly.
Set aside half baked 9 x 13 cornbread and set aside the rest of the unbaked mixture.
*SHORT CUT* Use 2 boxes of Jiffy cornbread mix.
Step 2: Taco Seasoning Mixture
Ingredients:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a bowl, mix all ingredients. Set aside.
*SHORTCUT* Use a taco seasonings packet mix purchased from the grocery store.
Step 3: Meat Mixture
Ingredients:
1 lb ground beef (or ground turkey, if you prefer)
1 onion, chopped
1 green pepper (optional)
Garlic Powder to taste
Salt and Pepper to taste
1 can (14.5 oz) diced tomatoes with green chilies
3/4 cup hot water
1 can (11oz) whole kernel corn, drained
1 cup shredded Mexican-style or cheddar cheese
Oven set to 400 degrees.
In a skillet, combine meat and onions. Cook until meat is thoroughly browned and onions are tender. Drain grease.
Season with garlic powder, salt and pepper to taste.
Mix in tomatoes and cook on medium heat for 5 minutes.
Stir in taco seasoning mixture and water. Bring to a boil then reduce heat to low, continuing to cook for 5 minutes until thickened.
Transfer meat mixture into 9 x 13 baking dish and spread on top of the cornbread evenly.
Next, smooth a layer of corn kernels on top, followed by a cup of cheese.
Pour the r
emaining cornbread mixture on top and smooth out evenly.
Cook for 20 minutes.
Garnish with sour cream, olives, cheese or any other favorite Mexican dish accompaniments.
Voila! You have a tasty Mexican Cottage Pie!
