Mexican Shepherds Pie

So this is super-similar to a dish my mom used to make, only with a spicy kick. It's quick, easy, and makes enough to have leftovers. We absolutely loved it!

Mexican Shepherds Pie

Our Rating: 8/10

1 lb. ground beef

1/2 onion, finely chopped

1 can diced tomatoes or Rotel tomatoes with green chiles

1 pkg. taco seasoning

1/4 c. hot water

1 pkg. frozen whole kernel corn

1 box Jiffy cornbread

salt

pepper

garlic powder

1 can black olives (optional)

Mexican cheese (optional)

(1) Preheat oven to 400 and grease a 1.5 quart cooking dish.

(2) Cook beef and onion in a skillet over medium heat until beef is browned and onion is translucent. Drain the grease and add salt, pepper, and garlic powder to taste. Stir in tomatoes and corn. Cook about 5 minutes. Add taco seasoning and hot water. Bring to a boil and let simmer for another 5 minutes. Pour into the cooking dish.

(3) While the beef mixture is simmering, prepare the cornbread mix as directed on the box. After the beef mixture has been poured into the cooking dish, spread the cornbread batter over it as evenly as possible.

(4) Place in the oven and bake for 20-25 minutes. Garnish with olives and cheese as desired.

Enjoy! :-)