This was our cinco de mayo meal. I probably should have posted it sooner. Oh well :). Regular shepherds pie just does not appeal to me, but this Mexican version sounded tasty. Tacos in a crescent pie shell. It came out good, although I realized I layered the layers in the wrong order. Didn’t matter it still came out tasty! A nice change from straight up tacos!
Mexican Shepherd’s Pie
adapted from tablespoon
1 (8 oz) can refrigerated Crescent Rolls
1 lb ground beef
2/3 cup water
1 (1 oz) package Taco seasoning mix
1 can Black beans, rinsed
1 cup whole sweet kernel corn
1 1/2 cups shredded Mexican cheese
lettuce, tomato, sour cream, salsa for topping
1Preheat oven to 375 degrees and spray a 9-inch pie plate with cooking spray.
2Lay the crescent rolls in the plate overlapping and pressing together to seal. Press the dough up the sides of the plate. Bake crust for 10-12 minutes or until golden brown.
3While crust is baking, brown beef in a skillet and drain. Add 2/3 cup water and seasoning mix and simmer 3-4 minutes or until liquid is gone.
4Once crust is done, cool for a couple of minutes then begin layering your toppings. First, the beans, followed by the corn, then meat. Sprinkle meat with cheese and return pan to the oven for 3-4 minutes or until cheese is melted.
5Top with desired toppings such as lettuce, tomato, sour cream, and salsa.