Cheesy Mexican Shepard's Pie You will need: 1 lb. Hamburger ½ cup diced Onion and Green (or any) Bell Pepper 1 packet Taco Seasoning 1 can condensed Tomato Soup 1-1 ½ cups frozen Corn or mixed Vegetables 1 package (4.7 – 8 oz.) Au Gratin Potatoes (I like "Hungry Jack") Milk and Butter to prepare potatoes Sliced Jalapeños (optional) Paprika (optional)

Preheat oven to 325° F. Prepare Potatoes following package directions for Stove-top. While Water for Potatoes is coming to a boil, in a large skillet, brown Hamburger with Onions and Peppers in a little oil. Drain. Return to pan and add ¾ cup water, Taco Seasoning and Tomato soup. Bring to a boil, then simmer, stirring often, for 5 to 10 minutes, until somewhat thickened. And Heat Vegetables in about ½ cup of Water for 5 or 6 minutes. In a 3 Quart casserole, spread Hamburger mixture over bottom. Dot with sliced Jalapeños, (if desired). Spread Vegetables over Meat. Spoon Potatoes over the Vegetables, smoothing gently to completely cover. Sprinkle lightly with Paprika, (if desired). Bake uncovered for 35 to 40 minutes until bubbly and lightly browned. Enjoy with a nice Salted Rim Margarita!   Back to cooking page: