Mexican Shepherd’s Pie With a Layer of Lime Tortilla Chips

Ingredients:

For the mash potatoes:

  • 2.5 pounds Russet potatoes (About 5 medium potatoes), peeled and chopped into medium cubes

  • 1/2 cup unsalted butter, room temperature

  • 1 1/2 cups sour cream

  • 1 1/4 teaspoons salt *please see note at end of recipe

  • 1 teaspoon black pepper

For the main pie part:

  • 1 x can (10.5 ounce) condensed cheddar cheese soup

  • 3/4 teaspoon cayenne powder

  • 2 cups cooked chicken, chopped into bite size cubes

  • 1 x can (10 ounce) ROTEL diced tomatoes & green chilies, drained

  • 1 x can (4 ounces) fire roasted diced green chilies

  • 1 cup of canned Mexicorn, drained

  • 1 cup canned pinto beans, drained

  • 1/2 cup sweet onion, chopped

  • 1/3 cup canned sliced black olives, drained

  • 2 cups pepper jack cheese, shredded

  • 4 cups Tostitos Hint of Lime Tortilla Chips, crushed into small bite size pieces

Directions:

1. Put the potatoes in a large pot and add water until potatoes are all covered. Bring the water to a boil then reduce to simmer for 30-40 minutes or until potatoes are fork tender.

2. Drain water and mash the potatoes with the butter. Add sour cream, salt and black pepper.  Stir until well combined. (The mash potatoes will be somewhat soupy with so much sour cream, but not to worry, they will firm up when you bake the shepherd’s pie).

3. Preheat oven to 350 degrees F. 

4. Using a large bowl combine the condensed cheddar cheese soup and cayenne powder. Add and combine the chicken, diced tomatoes, green chilies, Mexicorn, pinto beans, sweet onion, olives and pepper jack cheese. Add the mixture to a 9 by 13 inch oven proof pan. 

5. Add the tortilla chips evenly to the top. Add the mash potatoes over the tortilla chips. Since this is a lot of mash potatoes add the rest to the top so that it forms a dome in the middle. 

6. Bake on a baking sheet just in case of any spill over. Bake for 55-60 minutes then remove pan to a wire rack to cool. Garnish with parsley and serve with salsa and lime wedges or lime juice on the side.

*Note: Our household likes salt in our mash potatoes. I went with less salt for this recipe. So taste test your mash potatoes and add salt according to your liking. Also keep in mind the salt from the layer Hint of Lime Tortilla chips.