Saturday, December 20, 2008

JOHN CHUCKMAN'S MEXICAN SHEPHERDS' PIE

CHUCKMAN’S MEXICAN SHEPHERDS' PIE

2 pounds of Ground Beef

1 Large Sweet Red Pepper – diced

2 Cans Re-fried Beans – Herdez from Mexico is my favorite

A Couple of Handfuls of Frozen Corn

A Couple of Handfuls of Grated Cheddar Cheese

1 Can La Victoria Mexican Enchilada Sauce (Hot variety)

A Couple of Tablespoons of Chipotle Concentrate – available in many supermarkets

1 Package Knorr Au Jus – Prepared according to package


DIRECTIONS

Lightly sauté Beef along with Chipotle concentrate. Place in the bottom of a medium-sized, buttered casserole pan.

Pour half of La Victoria Sauce over, and pour all of prepared Knorr Au Jus over.

Let cool a bit. Spread Corn and Red Pepper over evenly. Salt lightly.

Using a table knife or spatula, spread Refried Beans evenly over top, just as you would mashed potatoes with traditional Sheppards' Pie.

Spread Grated Cheese evenly over top.

Dribble second half of La Victoria Sauce on top.

Bake about half an hour at 350º.

Serve with plain yogurt. Sprinkle with chopped cilantro if you like.

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