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TEX MEX SHEPERDS PIE

TEX MEX SHEPERDS PIE


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Reference:

Bon Appétit, March 2000 30-Minute Main Courses

Prep:

Can be prepared in 45 minutes or less.

Servings:

Makes 2 servings; can be doubled.

Submitted by:

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Ingredients

2
cups diced cooked chicken (about 8 ounces)
1
cup purchased mild or medium-hot chunky salsa
1
cup drained canned black beans
1
18-ounce package frozen mashed potatoes, thawed
1/2
cup (packed) shredded hot pepper Monterey Jack cheese
3
tbsp chopped fresh cilantro

Directions

1.
Preheat oven to 450°F. Combine chicken, salsa and beans in 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro.
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