Ok, so Thanksgiving was yesterday and all I gave you before the big day was a cocktail recipe. Yes, count it, that’s ONE holiday recipe. And a cocktail at that. Sure, it wasn’t just any cocktail, but BreakingFall – a bourbon cocktail recipe bound to blow your socks off. Literally. Ok not literally. But just make it. You’ll thank me later.
So… I’m a bad blogger. I had the best of intentions to get my recipes posted two weeks before the big day. That didn’t happen. You got a cocktail. Your guests might be sad if all you served as a host was a cockatil. Well, I guess there’s a chance that not all your guests would be disappointed…
All the ingredients you need for Southwestern Shepherd’s Pie.
So I wasn’t able to get out any of my Thanksgiving fare before the big day. BUT, I did photograph and record all the recipes I served, (gotta document the first time you host Thanksgiving!) so I’m going to share them with you in the coming days anyway. Some were sooooo good I know I’m making them again next year, so hey, I’m 364 days early in preparing you for NEXT year’s Thanksgiving. I get points for that right???
The reality: I’m not a bad blogger, I’m a person with a full time job who also enjoys blogging. I’m so impressed with those full-timers who seem to churn out the blog recipes like clock-work. I try, but I also try to keep some balance and remember why I’m blogging and not get burnt out. So maybe some day I’ll have more time to load you up with recipes before the actual holiday. But for this year, how about some of those easy weeknight dinners I promised you a week or so ago??
Because today Thanksgiving’s leftovers are probably really exciting. (They were for me! I had some for breakfast and lunch… and dinner. Shhh don’t tell!) But in a day or so, you’re really going to want some different dishes. At the same time, you might still be tired of slaving away in the kitchen. You might also have guests still and need to feed a crowd. Well, I’ve got you covered with this recipe. Shepherd’s pie with a Southwestern flair!
I’m going to talk more about easy recipes like this one that are perfect for easy weeknight cooking in posts to come, as I’m starting to create more and more of these types of recipes! For now, here’s a great dinner idea to feed a crowd that’s full of veggies, balanced in carbs-fat-and-protein, and has flavor!! Healthy and tasty together in one dish? I know, it’s glorious when that happens. The recipe is a casserole, so you could even make the base layer ahead, then just mix the topping and bake when you’re ready to serve. If you’re not serving a crowd, this makes great leftovers too for lunch the next day or dinner the next night!
- 1 tablespoon olive oil
- 1 pound 99% lean ground turkey
- 1 pound ground chorizo
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 1 yellow onion, diced
- (1) 14.5 oz can diced tomatoes, no salt added
- 3½ cups shredded sharp cheddar cheese
- (2) 8.5 oz boxes Jiffy Cornbread Mix
- 2 eggs
- ⅔ cup milk
- 4 oz. can hatch green chiles, mild, drained
- Heat a large skillet over medium-high heat. Add olive oil, then turkey and chorizo. Allow it to brown, then stir occasionally breaking up with a spoon or spatula until fully cooked through, about 10 minutes.
- Remove the meat from the pan and set aside in a large bowl. Turn heat down to medium. To the same skillet (add more oil if necessary, then) add the bell pepper through onion. Season with salt and pepper. Stir occasionally until vegetables are soft, about 5-8 minutes. Add the can of diced tomatoes (liquid and all). Let it simmer for about 5-10 minutes until liquid is slightly reduced. Add vegetable mixture to large bowl with meat and stir to combine.
- Preheat your oven to 400 degrees F.
- Spread the meat mixture evenly across the bottom of a 13x9 baking dish. For the next layer, sprinkle the cheese evenly across the top of the meat mixture.
- In a medium bowl, combine the cornbread mix through green chiles. Dollop the cornbread mix around evenly on top of the cheese layer, then spread evenly to make the top layer.
- Bake for 20-25 min until the top is golden brown.
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