I have a huge blogging announcement to make! I was recently accepted into the Secret Recipe Club! This is something I’m very excited about, it will be a great opportunity to make new blogging friends and try out new recipes. I have been on a waiting list to join for a few months and today is my VERY FIRST REVEAL!
Let me give you a brief run down of the “SRC”. First, I am assigned a blog. From that blog, I am allowed to pick ANY recipe they have ever made… and make it myself. We’re allowed to make changes and swaps to fit our own tastes and diets too. Then, we write a post about the recipe and our experience making it. Finally, everyone will “reveal” their blog post about their secret recipe on the same day. I get to tell the blog I wrote about and then someone who had me will tell me too! It’s all very bloggerifically exciting.
For February, my SRC Blog assignment was Food-Ramblings. Not only is this girl an AWESOME cook, but we have so so much in common. First of all, her name is Elizabeth. She makes and talks about some seriously delicious looking recipes but tries to stay healthy, just like me. She even includes Weight Watcher points on her posts which is so helpful.
She’s truly an inspiration… she lost 30 pounds before her wedding and somehow managed to keep it off! You go girl!
After reading through tons of great recipes, I decided to go with one that I thought was super creative: Mexican Shepherd’s Pie. Gasp. How delicious does that sound? Why haven’t I thought of this?!
Shepherd’s Pie has forever been one of my Mom’s favorite meals. Growing up, we used to make it and mix it all together turning it into one big pile of delicious mashed potatoes, meat, and veggies. Sometimes, my Mom would let my sister and I put food coloring in the potatoes to make it more fun to eat. (gross!)
This recipe on Elizabeth’s blog stood out to me right away and I had to get workin’. I made this one two or three weeks ago now! I was just so excited to try it out.
Mexican Shepherd’s Pie
**Recipe only slightly adapted from Food-Ramblings
1.5 lbs Yukon Gold Potatoes
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
Splash of Half and Half
1/2 Cup Chicken Broth (red. sodium)
1 lb Ground Beef
1 Taco Seasoning Packet
2 Jalapenos, diced
2 Tomatoes, diced
1 can Corn
1 can Black Beans, drained and rinsed
1 cup Cheddar Cheese (red. fat),shredded
1. Boil the potatoes in a large pot of salted water until soft and easily pierced with a knife or fork. While the potatoes boil, cook ground beef with taco seasoning and diced jalapenos. Drain grease if you have any.
2. Preheat oven to 400 degrees. Smash the potatoes with half and half, chicken broth, garlic powder, minced onion, pepper, and salt. Add chicken broth or half and half little by little if you need it to be more wet.
3. In a foil-lined baking dish, spray with cooking spray. Spread half of the potato mixture at bottom of pan. Next, layer ground beef, followed by the tomatoes, corn, and black beans. Sprinkle Cayenne somewhere in the middle if you’d like it to be spicier. Sprinkle cheese over top (I used White and Sharp Cheddar). Spread rest of potatoes over top.
4. Bake in the preheated oven for about 30 minutes or until the potatoes are just starting to brown. Keep an eye on it! Sprinkle on some fresh Black Pepper and Cilantro on top. Serve 🙂
**Elizabeth’s original recipe first of all included a second recipe for Jalapeno Cornbread which I’m dying to try another time! I made the shepherd’s pie after work one day and didn’t have enough time to try both. Here are the changes I made: I used Yukon Gold Potatoes, and less of them with the skins on instead of 2 lbs. I added Cayenne and Jalapeno (duh). I also unfortunately didn’t have the 1 cup of skim milk on hand to make the taters so I just used a splash of half and half. Finally, since I had some on hand, I sprinkled some fresh Cilantro ontop.**
Smash smash smash.
Next, I mixed the potatoes into mashed potatoes with lots of good seasonings and spread half of it into the baking dish.
Add in some beef, tomatoes, jalapenos…
Black Beans, Corn, and some Cayenne for good measure
Loving two types of shredded cheddah
Into and out of the oven it goes… voila! Amazing!
Cross-Section of a Shepherd’s Pie… I’m drooling.
Spoon some up and add some hot sauce… call it a night!
We LOOOVED Elizabeth’s Mexican Shepherd’s Pie! What a GREAT idea! I loved how she replaced the typical peas and carrots of Shepherd’s Pie with Corn and Beans and exciting flavors which I typically prefer anyway. YUM! We ate this for dinner TWICE and a few lunches too… tons of leftovers.
I can’t wait to officially follow Elizabeth’s blog now that she knows who I am 🙂 she has plenty of other amazing recipes I’m dying to try.
In the meantime, PLEASE do yourself a favor and click below to check out these other fabulous recipes that were discovered during this month’s Secret Recipe Club!