Mexican Shepard's Pie
From canesgirl1186 14 years ago
- 30 min to make
- Serves 4
I made a whole chicken the other night, and instead of using the left over chicken to make my favorite pasta dish (see my profile to find the recipe), I wanted to stick to my diet. I searched my pantry and refrigerator for ideas, and came up with this one. Read more I did not have salsa or cheddar cheese, but I am going to include them in my recipe because with those, I know that this dish will be even better than it was. See less
Ingredients
- 2 cups shredded rotisserie chicken shopping list
- 1 can refried beans (I used the fat free kind) shopping list
- 1 can diced tomatoes, drained (if not using salsa) shopping list
- 3/4 cup frozen peas shopping list
- 3/4 cup corn (either frozen or from a can, I used frozen) shopping list
- 3 tbsp hot sauce shopping list
- 2 tbsp hot vinegar (see my recipes...highly recommended) shopping list
- 3/4 cup shredded cheddar cheese shopping list
- 1 cup salsa shopping list
- 1 1/2 tbsp taco seasoning shopping list
- non-stick cooking spray shopping list
How to make it
- 1. Preheat oven to 350 and spray a square casserole dish with nonstick cooking spray
- 2. spread the refried beans evenly along the bottom of the dish, top with hot sauce
- 3. Layer peas, carrots, and chicken. Drizzle with the hot vinegar.
- 4. Top with tomatoes, or salsa, and sprinkle with taco seasoning.
- 5. Top entire dish with cheddar cheese and bake for 20-30 minutes until bubbling and cheese is melted.
- I served this with white rice, which can be omitted or substituted.
- I welcome comments, so please let me know what you think or if you have any ideas.
People Who Like This Dish 2
- bk1000 Nowhere, Us
- ariadnebarzane Phoenix, AZ
- canesgirl1186 Kendall West, FL
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments