STEP I: Assemble Ingredients
Pancetta, frozen corn, oregano, cayenne pepper, Ground meat
(beef, pork and veal mix), black beans, onion, taco seasonings, red pepper,
green pepper, jalapeño pepper, instant potatoes, milk, butter, Mexican style taco blend
cheese.
This recipe, like a traditional Shepherd's Pie, is built in
layers.
STEP II: Middle Layer
Fry the pancetta and then add in the corn with oregano and
cayenne pepper, mixing and sauté for about ten minutes to mix and heat well
through.
STEP III: Bottom Layer
In the same skillet, brown the ground meat along with the
chopped onion.
Once, browned, add in the beans with juice and the taco
seasoning. Mix thoroughly and cover. Turn down heat and simmer for 15 minutes,
then remove from the heat.
STEP IV: Top Layer
Chop the peppers and then in a sauce pan at the milk, water
and butter called for on the directions for the instant potatoes. After the butter is melted, but before the liquid boils, add the chopped
peppers. Stir until boiling
begins. Remove from heat and stir
in the mixture of potato flakes and a handful of the shredded Mexican taco
blend cheese. Cover and let set for
about 5 minutes.
STEP V: Assemble the Layers
First layer: ground meat, beans and onions.
Second layer: corn and pancetta.
Third layer: potatoes and peppers
Top it with additional cheese.
STEP VI: Bake 30 minutes @ 350˚.
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