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Spanish Shepherd's Pie
Source: dLife

Baked beef, bell pepper, onion, corn, and salsa mixture.

Rating:
Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 101.8
Total Carbs 14.5 g
Dietary Fiber 1.7 g
Sugars 1.1 g
Total Fat 1.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 83.0 mg
Protein 7.8 g
Sodium 74.5 mg
Dietary Exchanges
, 1 Vegetables , 1 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat the oven to 375 degrees F. Spray a 1-quart casserole dish with the cooking spray.
  2. Place the potato and 1 garlic clove in a saucepan. Add just enough water to cover. Cook for approximately 10 minutes. Drain and place in a bowl.
  3. Mince the other garlic clove. Put the ground sirloin and the minced garlic clove in a nonstick skillet and cook for approximately 5 minutes over medium-high heat. Break up the large pieces with a wooden spoon. Drain the fat.
  4. Mix in the bell peppers, onion, corn, salsa, and oregano. Cook for 2 minutes, stirring often. Put the mixture into the casserole dish.
  5. Mash the potato and garlic mixture until it is smooth. Add the jalapeños and horseradish. Cover the meat with the potato mixture.
  6. Bake for about 20 minutes. Take out of the oven and heat the broiler. Broil for about 3 to 4 minutes or until golden brown.

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