STEEM IT COOK BOOK

This Recipe takes you to the country of MEXICO.

MEXICAN SHEPHARD'S PIE

INGRIDENTS

1 lb ground beef
1 1⁄4 ounces taco seasoning mix
2 cups canned corn niblets
2 lbs potatoes, peeled and diced
1 cup cheddar cheese, shredded

DIRECTIONS

Brown and drain ground beef.
Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
Add corn.
Meanwhile, boil potatoes until tender, then mash.
If you like, you can add butter and milk.
Spread about one third of the potatoes in a round 2 quart casserole dish.
Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
To use right away, bake at 350 about 30 minutes.
To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.