Mexican Shepards Pie

Filling Ingredients:

1 lb. Ground Pork

1 lb. Ground Beef

2 Large Tomatoes, chopped  (18.4 oz)

2 Tbsp. Onion flakes, dried minced onion

1 –  4 oz. can Green Chile’s, fire roasted

2 tsp. Chili Powder

1 tsp. Cumin, ground

1 tsp. Salt, coarse ground

3 Tbsp. Red Taco Sauce (I use La Victoria brand)

Topping Ingredients:

1 lg. head Cauliflower, chopped (35 oz)

16 oz. Pepper Jack Cheese, shredded

1 tsp. Oregano, dried

1/2 tsp. Onion Powder

1 tsp. Salt, coarse ground

1/2 tsp. Cumin, ground

1 c. Heavy Whipping Cream

8 oz. Cheddar Cheese, shredded

What to do:

In large saucepan, place ground beef and pork and cover with 2 cups water and mix well. Cook over medium high heat until browned, stirring often, drain.

Return meat to pan, add tomatoes, green chilies, taco sauce, and spices, stir well, cook over medium high heat for about 4 minutes, reduce to medium heat and cook for another 5 minutes, stirring occasionally the whole time. set meat aside while preparing the topping.

Chop cauliflower, put into large stock-pot, add about 4 cups water, cover, cook over high heat for 13 minutes without lifting lid, then stir, keep cooking for another 5 minutes, still covered. Remove from heat, remove lid, break cauliflower up with spoon as well as you can, drain cauliflower using mesh strainer, drain well! Return to stockpot, add spices, cream and pepper jack cheese and blend very well using an immersion blender.

Divide meat mixture between 2 large casserole dishes (9×13) as evenly as possible, then top with cauliflower dividing evenly over both pans and spreading evenly over the meat mixture. Top each casserole dish with 4 ounces cheddar sprinkled over the top.

Bake uncovered at 375 degrees for 35-45 minutes until slightly browned/bubbly.

Makes 16 Servings

Nutritional Information:

Sodium: 6287mg     Fat: 26.36g     Fiber: 2.2g     Net Carbs: 5.87g     VeggieNetCarbs: 3.84g     Protein: 22.23g     Calories: 361

Ratios:      Carbohydrate: 9%     Fat: 66%     Protein: 25%

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