Southwestern Recipes

Taco Shepherd's Pie

Taco Shepherd's Pie



  • 1 pound ground beef (90% lean)
  • 1 1/2 pounds russet potatoes (2 large potatoes), peeled and cut into chunks
  • 1 teaspoon salt
  • 4 tablespoons butter, cut into chunks
  • 1/4 to 1/3 cup milk
  • 1 (4 ounce) can diced mild green chiles, drained
  • 1 cup shredded reduced-fat cheddar cheese, divided use
  • Garlic salt and freshly ground black pepper, to taste
  • 3 cloves garlic, finely chopped
  • 1 (1 1/4 ounce) package taco seasoning
  • 1 1/2 cups salsa (hot, medium or mild depending on preference)
  • 1 (15 1/2 ounce) can black beans, drained and rinsed

Avocado & Tomato Topping

  • 2 Roma tomatoes, diced
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1/2 lime
  • Salt and pepper to taste


  1. Heat oven to 350 degrees F.
  2. Place potatoes in a large saucepan and cover with 1-inch water. Stir in 1 teaspoon salt and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until potatoes are tender when pierced with a fork.
  3. While potatoes are cooking, heat a separate large nonstick skillet over MEDIUM heat until hot. Add ground beef and cook for 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
  4. Add garlic and continue cooking for 1 minute.
  5. Drain, sprinkle in the taco seasoning, add salsa and stir to combine. Cook for a few minutes, stirring frequently, until the mixture comes to a simmer and thickens. Remove from heat and gently stir in black beans.
  6. Drain potatoes and return to pot. Mash potatoes until smooth. Add butter, milk, green chilies and 2/3 cup of cheese. Stir until well combined, cover and set aside.
  7. Transfer meat mixture to a 2 quart baking dish and spread out evenly. Top with the mashed potatoes, spreading to an even layer all the way to the edges; sprinkle with the remaining cheese and bake for 30 to 40 minutes until beginning to turn brown.
  8. While pie is baking, place the diced tomatoes, avocado, cilantro and lime juice in a medium bowl, season with salt and pepper, stir to combine. Top each serving with a big scoop of avocado and tomato mixture.

Per serving based on 90% lean ground beef: Calories 520; Total fat 24g (Sat. fat 12g; Trans fat 0g); Cholest. 85mg; Sodium 1850mg; Total Carb. 47g; Fiber 9g; Total Sugars 8g; Protein 28g; Vit D (2% DV); Calcium (25% DV); Iron (25% DV); Potas. (31%DV)

This recipe is an excellent source of protein, zinc, niacin, vitamin B6, selenium, and iron.

Recipe and photo used with permission from: Texas Beef Council

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