Santa Fe Shepherd’s Pie
- Brown beef well at medium-high heat in large skillet, stirring often and adding garlic for last 2 minutes of cook time. Drain excess fat.
- Combine beef, 1/2 can soup,chili powder, cilantro, black pepper, corn and red and green peppers in 2 qt (2L) shallow baking dish.
- Stir remaining soup into potatoes. Spoon potato mixture over beef mixture.
- Bake at 400°F (200°C), uncovered, until vegetables are tender about 20 minutes.
For added colour and richness of flavour, sprinkle the dish with 1/2 cup (125 mL) shredded Tex Mex cheese after baking and broil until cheese is golden about 3 minutes.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
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