Mexican Street Corn Shepherd’s Pie : A Spicy, Comfort-Food Fusion You’ll Crave
This Mexican Street Corn Shepherd’s Pie is the bold, cheesy twist your dinner routine’s been missing. Think taco-seasoned ground beef topped with creamy, elote-style mashed potatoes loaded with cotija, lime, chili, and a hint of mayo. It’s hearty, spicy-sweet, and totally addictive—the ultimate comfort-food-meets-Mexican mashup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 1x
Ingredients
For the Meat Base:
1 lb ground beef or turkey
1 packet taco seasoning (or 2 tbsp homemade)
1/2 onion, diced
1/2 cup frozen corn
1/2 cup black beans (optional)
1/4 cup tomato sauce or salsa
For the Elote-Style Mash:
2 lbs russet potatoes, peeled & cubed
1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup milk (or to desired consistency)
1/2 cup crumbled cotija cheese
Juice of 1 lime
1/2 tsp chili powder
Salt & pepper to taste
Toppings:
Extra cotija cheese
Chopped cilantro
Lime wedges
Hot sauce (optional)
Instructions
Boil potatoes in salted water until fork-tender. Drain and mash with mayo, sour cream, milk, lime juice, cotija, chili powder, salt, and pepper. Set aside.
Cook meat: In a skillet, sauté onion until soft. Add ground meat and cook until browned. Stir in taco seasoning, tomato sauce, corn, and beans. Simmer 5 minutes.
Assemble: Spread meat mixture in a greased 8×8 or 9×9 baking dish. Top evenly with the mashed potatoes.
Bake at 375°F (190°C) for 20–25 minutes until bubbling and lightly golden.
Top it off with more cotija, cilantro, lime zest, or a drizzle of hot sauce.
Nutrition
- Calories: 420
- Carbohydrates: 28g
- Protein: 22g