Tex Mex Shepherd’s Pie – Quick Weeknight Dinner


If you’ve got ground beef already cooked and frozen (one of my favorite quick-cooking tricks), this meal is a cinch to put together.

Hamburger, black beans and chili-ready diced tomatoes form the base layer.  All of that gets topped with Monterey Jack Cheese.  And covering it all is a generous helping of mashed potatoes.

I used plain instant potatoes, but one of the cheesy or garlic varieties would be tasty too.

Here’s what you’ll need:  

Tex Mex Shepherd’s Pie – Quick Weeknight Dinner

Serves: 6 servings

  • 1 onion, diced
  • 1 lb. hamburger
  • 15 oz can black beans, rinsed and drained
  • 15 oz can chili ready diced tomatoes
  • 1 Tbs. chili powder
  • 1 cup shredded Monterey Jack cheese
  • 6 serving amount instant mashed potatoes, prepared
  • 1 Tbs. butter
  1. Brown onion and hamburger together. If you already have hamburger cooked and frozen, cook onion in small amount of oil till tender.
  2. Add black beans, tomatoes and chili powder. Heat over medium heat till hot.
  3. Pour into greased 2 quart casserole dish.
  4. Top with cheese.
  5. Top with mashed potatoes.
  6. Dot potatoes with butter.
  7. Bake 400 degrees for 15-20 minutes.
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  1. It sounds yummy. Wish I could try it but my brothers won’t eat tomatoes. You sure miss them when you can’t cook them. Ha!

  2. We make a variation of this at home and is my husband’s hands down favorite! I also add a package of chorizo (can be found cheap in the dairy section of walmart with other sausage) and about a cup of frozen corn.

  3. Have you ever made this using ground chicken? I have some and have been trying to decide what to do with it.

  4. Cottage pie is made with beef a Sheppard’s pie is made with lamb

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