Make Ahead Southwest Cattle Rancher's Pie

Savor the bold flavors of the Southwest with this hearty and comforting Make Ahead Southwest Cattle Rancher’s Pie! This easy, crowd-pleasing casserole layers seasoned ground beef, black beans, zesty tomatoes with green chilies, and sweet corn beneath a blanket of creamy mashed potatoes and melted cheddar cheese. Infused with smoky paprika, chili powder, and ground cumin, this dish delivers a satisfying kick of spice in every bite. Perfect for busy weeknights or meal prep, this recipe offers the convenience of assembling ahead of time and baking later for a stress-free dinner. Garnish with fresh cilantro and serve warm for a flavorful twist on the classic shepherd’s pie that will quickly become a family favorite.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 14.5 ounces diced tomatoes with green chilies, drained
• 1 cup frozen corn
• 15 ounces black beans, drained and rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 large russet potatoes, peeled and diced
• 4 tablespoons unsalted butter
• 0.5 cup milk
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and dice the russet potatoes, then add them to a large pot of salted water. Boil for 10-12 minutes, or until tender. Drain and return the potatoes to the pot.

Step 3

Add unsalted butter and milk to the potatoes. Mash until smooth, then season with a pinch of salt and black pepper. Set aside.

Step 4

In a large skillet over medium heat, cook the ground beef until browned, about 6-8 minutes. Drain any excess fat.

Step 5

Add the diced onion and minced garlic to the skillet with the browned beef. Cook for an additional 3 minutes until the onion is translucent.

Step 6

Stir in the diced tomatoes with green chilies, frozen corn, black beans, chili powder, ground cumin, smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Simmer for 5 minutes, allowing the flavors to meld.

Step 7

Spread the beef and vegetable mixture evenly into the bottom of a 9x13-inch baking dish.

Step 8

Spoon the mashed potatoes over the beef mixture and spread evenly to create a smooth layer.

Step 9

Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with chopped fresh cilantro, if desired, before serving.

Step 12

If making ahead, allow the pie to cool completely after assembly (before baking). Cover tightly with foil and refrigerate for up to 2 days. When ready to bake, add an additional 10 minutes to the baking time.

Nutrition Facts

Serving size	(3081.1g)

Amount per serving	% Daily Value*
Calories	3496.5

Total Fat 173.8g	0%
Saturated Fat 86.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 577.2mg	0%
Sodium 4655.9mg	0%
Total Carbohydrate 353.0g	0%
Dietary Fiber 58.0g	0%
Total Sugars 35.1g
Protein 168.1g	0%

Vitamin D 53.7IU	0%
Calcium 1479.0mg	0%
Iron 33.9mg	0%
Potassium 8528.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 18.4%

Carbs: 38.7%