Mexican Shepherds Pie
by Gidget G.
6 (5 oz.) José Olé® Steak and Cheese Chimichangas, thawed
2 cups salsa
3 cups frozen shredded potato (hash browns), thawed
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Mexican blend cheese
1 cup sour cream
2 Tablespoons diced jalapeños
Preheat oven to 350˚F.
Place 6 José Olé® Steak and Cheese Chimichangas in an 11x7" baking dish. (You may have to cut one chimichanga in half lengthwise to fill in the dish). Spread salsa over the chimichangas.
In a large bowl, mix potatoes, butter, salt and pepper. Place on top of the salsa and pat down to fit in the baking dish. Cover the dish with foil and bake for 30 minutes.
Take the Mexican Shepherds Pie from the oven and remove foil. Top with shredded Mexican blend cheese and return to oven to bake for an additional 15-20 minutes uncovered until cheese is melted and bubbly.
In a small bowl, mix sour cream and jalapeños. Dollop jalapeño sour cream on each serving.
Serves 6
2 cups salsa
3 cups frozen shredded potato (hash browns), thawed
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Mexican blend cheese
1 cup sour cream
2 Tablespoons diced jalapeños
Preheat oven to 350˚F.
Place 6 José Olé® Steak and Cheese Chimichangas in an 11x7" baking dish. (You may have to cut one chimichanga in half lengthwise to fill in the dish). Spread salsa over the chimichangas.
In a large bowl, mix potatoes, butter, salt and pepper. Place on top of the salsa and pat down to fit in the baking dish. Cover the dish with foil and bake for 30 minutes.
Take the Mexican Shepherds Pie from the oven and remove foil. Top with shredded Mexican blend cheese and return to oven to bake for an additional 15-20 minutes uncovered until cheese is melted and bubbly.
In a small bowl, mix sour cream and jalapeños. Dollop jalapeño sour cream on each serving.
Serves 6