Spanish Shepherd’s Pie

This twist on the idea of a Shepherd's Pie is a fun and delicious dinner. It's naturally gluten-free and incredibly easy to make, too.

5 from 4 votes

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Course: main dish

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 341kcal

Author: Michelle

Brown your ground beef in a heavy skillet. While the beef is browning, dice and onion and add the onion. Mince your garlic and chop your red pepper, removing the seeds and ribs. When the beef is browned and the onion translucent, add the garlic. Stir and let cook for just a moment, then add the red pepper. You want to wait to add the red pepper so that it stays slightly crunchy.
1 pound lean ground beef, 1 small Spanish onion, 2 cloves garlic, 3/4 red pepper
After you've stirred that red pepper in, add the can of diced tomato with its juices, the chili powder, and the salt and pepper. Stir and let cook for 10-15 minutes at a light simmer. Add the cooked rice (using leftover rice or cook some up as you're browning the ground beef), and stir.
1/2 teaspoon chili powder, 14 ounces can diced tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, 2 cups cooked rice
Let the rice heat through, then serve immediately, topping with shredded cheddar cheese.
1 cup shredded cheddar cheese

If you have leftover ground beef from tacos or another dish, this would come together even faster. This is a perfect leftover dish to use up some of those items in your fridge from other dinners.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.