Mexican Shepherd's Pie ala ~DKBB~

Mexican Shepherd’s Pie ala ~DKBB~

(original recipe, based on a dish from Blue Corn Café in Santa Fe, NM)

1 lb. ground beef

1 small onion, chopped

½ green pepper, chopped

1 small jalapeño, diced

Salt and pepper to taste

1 can black beans, rinsed and drained

2 cans fiesta or mexi corn, drained

1 can diced Hatch green chilies

½ to 1 tsp. turmeric

1 tsp. cumin

½ to 1 tsp. Mexican oregano

½ to 1 cup shredded Pepper Jack cheese

Mashed potatoes (enough to generously cover the top of the casserole)

• Preheat oven to 375° F.
• Peel and boil potatoes (4 to 6 medium-sized); when cook thoroughly, drain and mash with a little milk and butter; set aside.
• Brown ground beef with onion, green pepper, and jalapeño; drain excess grease; add salt and pepper to taste; add in black beans, corn, green chilies, and spices; mix well and warm all through.
• In a 9x13 (3 qt.) glass baking pan, place the meat/vegetable mixture, top that with the cheese, then spread a good layer of mashed potatoes over all.
• Bake for 30 to 35 minutes (until potatoes are getting brown on the top).
• Serve with salsa of choice (green is best, however).