Tex-Mex Shepherd’s Pie

  • Yield: 4 to 5 servings


1/2pound lean ground beef
1/2pound ground turkey breast
1cup chopped onion
3 to 4teaspoons chili powder
2teaspoons ground cumin
1/2teaspoon oregano
1teaspoon garlic salt, divided
1/2cup fresh or frozen corn
1/2-- of a 28-ounce can crushed tomatoes
1-- (4-ounce) can diced green chiles
1-- (2.2-ounce) can sliced ripe olives, drained
1pound russet or Yukon Gold potatoes, peeled and cubed
2tablespoons 1% milk
1/2cup shredded sharp Cheddar cheese



  1. Brown beef and turkey in a medium skillet; drain excess grease. 
  2. Add onion, chili powder, cumin, oregano and 1/2 teaspoon garlic salt and cook for 10 minutes over medium heat, stirring occasionally. Stir in corn, tomatoes, chiles and olives. Cook over medium heat for 5 minutes, then turn into a lightly greased 1-quart baking dish. 
  3. Meanwhile, boil potatoes in lightly salted water for 10 minutes or until tender; drain and stir in remaining garlic salt and milk. Spread over meat mixture. 
  4. Bake at 400F for 15 minutes or until the potatoes are lightly browned.  Top with cheese and bake for 5 minutes more.  

Nutritional Info *per serving

  • Calories 383
  • Fat 14g
  • Cholesterol 81mg
  • Sodium 883mg
  • Potassium 1516mg
  • Carbohydrate 41g
  • Fiber 8g
  • Protein 32g