This dish is for you if you’re looking for different ways to use salsa. My Tex-Mex take on shepherd’s pie is delicious and includes simple ingredients, including Kentucky-made Screamin’ Mimi’s Salsa. It’s a sure crowd-pleaser with a combo of flavorful salsa, beef, bean, and corn topped with cheesy mashed potatoes.
The Salsa
Screamin’ Mimi’s Sweet Hot Salsa was the perfect salsa for this recipe. Because I wanted a southwestern twist on a classic shepherd’s pie, their salsa had the ideal sweetness and heat to kick the dish up a notch. I really enjoy the slight sweetness in this salsa that brings a unique flavor that’s enjoyable in every bite.
If you’re in the Kentucky area, you can find Screamin’ Mimi’s at local groceries like Kroger and Whole Foods. If not, be sure to check out their website for shipping details. Either way, I suggest giving this salsa brand a try! They have a variety of heat options.
For this Tex-Mex shepherd’s pie, I mixed the salsa right into the cooked ground beef, canned beans, and corn. These easy ingredients are time-savers, making this an ideal meal for a weeknight dinner. Because the salsa is so flavorful, I didn’t even bother chopping up staples like onions or garlic. I poured the entire 16oz jar in, knowing it would be perfect.
How to make Tex-Mex Shepherd’s Pie
Mise En Place
- 2 lbs of ground beef – I used an 80/20
- One 16oz jar of salsa, I used Screamin’ Mimi’s 16oz Sweet Hot Salsa.
- One can of black beans – rinsed and drained.
- One can of sweet yellow corn – rinsed and drained.
- 2 lbs of Russet potatoes – peeled and diced
- 1/2 tablespoon of minced garlic (about 1-2 cloves)
- 2 tablespoons of unsalted butter – melted
- 1/4 teaspoon of smoked paprika
- 1 cup of shredded Monterey Jack cheese, plus more for topping
- 1/4 cup heavy cream
- salt and pepper to taste
Recipe Steps and Tips
Start by preheating your oven to 400 degrees F.
Cook the Meat and Vegetables
Peel, dice, and rinse the potatoes. In a large pot, boil potatoes until fork-tender. While the potatoes are cooking, begin prepping the meat mixture. In a large oven-proof skillet, cook ground beef over medium-high heat until browned. Turn off the heat. Drain off excess oil and return to skillet.
Stir in the salsa, black beans, and corn to the cooked beef. Allow sitting while you prep the mashed potatoes.
Drain cooked potatoes and mash them in a bowl. Stir in cream, melted butter, smoked paprika, and minced garlic. Season to taste with salt and black pepper.
Assemble, Bake, and Serve
Spoon potatoes overtop the meat mixture and spread gently with a spatula or spoon. Top potatoes with additional cheese.
Bake, uncovered, for 25-30 minutes or until hot and bubbly. Remove from oven and allow to sit for 5 minutes. If desired, serve warm and garnish with chopped cilantro, parsley, or chives.
Ingredient Substitutions
There are various ways to make this dish your own or accommodate food preferences. Here are a few suggestions.
Instead of Monterey Jack Cheese, opt for:
- Pepperjack
- Mild or Sharp Cheddar
- Gouda
Veggie variations or add-ins:
- Peppers and onions
- Peas and carrots (like in traditional shepherd’s pie)
- Red or Pinto beans
- Garbanzo beans
- Diced jalapenos
- Red onions
Storing Leftover Tex-Mex Shepherd’s Pie
Store leftovers in an air-tight container and refrigerate for no more than 3 days. Reheat in the microwave until it reaches your desired warmness.
All in All
Screamin’ Mimi’s makes a delicious, locally-made salsa in the heart of Kentucky. It truly took my shepherd’s pie to new heights. I think I’ll serve it with my Tortilla Crusted Chicken next!
Tex-Mex Sheperd’s Pie
Ingredients
- 2 lbs ground beef 80/20
- 1 jar salsa I used Screamin' Mimi's 16oz Sweet Hot Salsa
- 1 can black beans rinsed and drained
- 1 can sweet yellow corn rinsed and drained
- 2 lbs Russet potatoes peeled and diced
- 1/2 tbsp minced garlic
- 2 tbsp unsalted butter melted
- 1/4 tsp smoked paprika
- 1 cup Monterey Jack cheese plus more for topping
- 1/4 cup heavy cream
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Peel, dice and rinse potatoes. In a large pot, boil potatoes until fork-tender.
- While potatoes are cooking, begin prepping the meat mixture. In a large oven-proof skillet, cook ground beef over medium-high heat until browned. Turn off heat. Drain off excess oil and return to skillet.
- To the cooked beef, stir in the salsa, black beans and corn. Allow to sit, while you prep the mashed potatoes.
- Drain cooked potatoes and mash in a bowl. Stir in cream, melted butter, smoked paprika, and minced garlic. Season to taste with salt and black pepper.
- Spoon potatoes overtop the meat mixture and spread gently with a spatula or spoon. Top potatoes with additional cheese.
- Bake, uncovered, for 25-30 minutes or until hot and bubbly. Remove from oven and allow to sit for 5 minutes. Serve warm and garnish with chopped cilantro, parsley or chives, if desired.
