Recipe Background
Tex-Mex Shepherd's Pie combines crunchy chips, juicy beef, and warm spices.
This Tex-Mex Shepherd's Pie layers Southwestern charm over traditional comfort. As it bakes, the aroma of cumin, chili powder, and garlic fills the kitchen, setting a welcome stage for family or friends. Each bite offers a delightful mix of textures—crunchy tortilla chips, rich, savory meat, and a molten layer of cheese. Serving it hot, with just a touch of fresh cilantro, provides the perfect finishing touch.
Browning the meat until it's just cooked through helps lock in juices, enhancing the dish's hearty, satisfying core. Once the cheese browns, removing the cover invites bubbling, golden goodness. The mix of spices with salsa and taco sauce adds depth and a hint of warmth, pulling everyone at the table into another world of flavor.
It's a dish that encourages sharing, whether on a quiet weeknight or during a lively get-together. There's joy in watching how everyone dives into the cheesy, meaty layers. This dish doesn’t just feed; it unites. The effort is minimal yet rewarding, making every cook look forward to the next opportunity to delight both palate and spirit.
Ingredients
- 1 tablespoon canola oil
- 1 cup white onion chopped
- 2 large cloves garlic minced
- 1 pound ground round
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 cups thick and chunky red salsa
- 3/4 cup taco sauce
- 1 cup beef broth
- 1 (15-ounce) can black beans drained and rinsed
- 1/4 cup fresh cilantro plus more for garnish, chopped
- 6 cups tortilla chips coarsely crushed
- 2 (6-ounce) packages Mexican cheese blend shredded
Directions
- Move an oven rack to the top third of the oven.
- Preheat the oven to 400 degrees F.
- Lightly coat a 13x9-inch baking dish with the cooking spray.
- In a large skillet over medium-high heat, add the oil, the onion, and the garlic and cook, stirring often, until the veggies are translucent, about 4 minutes.
- Add the ground round, the chili powder, the cumin, the oregano, and the paprika to the veggies and cook, stirring often, until the meat is no longer pink, about 5-7 minutes.
- Stir the salsa, the taco sauce, and the broth into the beef mixture and cook, stirring often, until it is slightly thickened, about 3 minutes.
- Stir the beans and the cilantro into the meat mixture.
- Spread 1/3 of the chips on the bottom of the prepared baking pan.
- Top the chips with 1/2 of the beef mixture.
- Repeat the layers with the 1/3 of the chips, the remaining beef mixture, and then top with the cheese and the remaining chips.
- Bake the shepherd's pie, covered, until it is starting to bubble around the edges, about 15-20 minutes.
- Carefully uncover the dish and bake until the top is lightly browned and bubbly, about 5 minutes.
- Garnish the shepherd's pie with cilantro and serve.
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