While making last night's dinner, I realized that it seemed pretty familiar...because my taco casserole is really a Tex Mex version of last week's shepherd's pie. Woops! I usually try to make the meal requiring the most dishes Sunday night because I know the Coach will have ample time to clean the food processor or scrub baking racks :) Thanks babe! Anyway, despite being a repeat of sorts, last night's dinner was super yummy, I definitely recommend trying this one out!
2lb ground beef
1 onion, diced
1 pepper, diced
1 jalapeno, diced
2 garlic cloves
1 14.5oz can diced tomatoes with green chilies
2T chili powder
2T onion powder
1lb carrots, steamed until very soft
1t chili powder
1t onion powder
Preheat oven to 350. Heat a large oven-proof pan over medium-high heat and brown with s&p. Once the meat is nearly done, add the onion, peppers, and garlic, plus more s&p. Once translucent, add the tomatoes with their juice and all the spices, reduce heat to medium and cook for 10 minutes.
Meanwhile prepare the topping: throw your steamed carrots and the rest of the ingredients in to a food processor and mix until smooth.
Once most of the liquid has evaporated from the filling, top with filling and put in the oven for 20 minutes until the top is brown. Then, enjoy!
So so so good! The caramelized topping adds a nice sweet balance to the spicy and savory filling. And it looks so pretty! If you don't mind dealing with the food processor clean up (which I do mind, terribly--luckily the Coach doesn't), this is a must make!
Hope everyone's week is off to a great start! Yay for the last week of February!