Try this Very Easy Mexican Shephards Pie recipe, or contribute your own.
Suggest a better descriptionCook onion and garlic in vegetable stock or water until tender. Add in beans and salsa. Simmer until ready to go in the oven. Meanwhile, boil potatoes and carrots. When tender, mash them adding milk, salt and spices as you would for mashed potatoes (I like mine very plain!) Put a layer of beans/salsa, a layer of corn and a layer of mashed potatoes/carrots and voil=E0! (Put in oven (350) for at least 15 minutes to let the flavors mix well) Posted to fatfree digest by natalie dion
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Serving Size: 1 Serving (1870g) | ||
Recipe Makes: 1 | ||
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Calories: 1778 | ||
Calories from Fat: 61 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 187.7mg | 6 % | |
Potassium 6544.2mg | 172 % | |
Total Carbohydrate 355.2g | 104 % | |
Dietary Fiber 92.2g | 369 % | |
Sugars, other 263g | ||
Protein 90.1g | 129 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1778
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