Mini-Shepherd's Pies
Recipe: #16960
January 23, 2015
Categories: Ground Beef, Potatoes Southwest, Oven Bake, Refrigerated Dough, Beef Dinner, Ground Beef Dinner, more
"Patricia White won 1st Place in the New Mexico State Fair with this recipe in the Tabasco Tex Mex Recipe Challenge (looks like it was before 2002)."
Ingredients
- CRUST
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- FILLING
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- TOPPING
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Nutritional
- Serving Size: 1 (144.7 g)
- Calories 208.3
- Total Fat - 10.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 27.2 mg
- Sodium - 544.5 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 2.6 g
- Sugars - 3.9 g
- Protein - 11.3 g
- Calcium - 55.4 mg
- Iron - 1.8 mg
- Vitamin C - 45.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Saute onion, jalapeno peppers, and garlic in oil until soft. Add meat and brown. Drain off fat. Add Tabasco sauce; heat 1 to 2 minutes. Remove from stove.
Step 2
Roll out crescent dough and separate the crescents.
Step 3
Roll each triangle of crescent dough into balls.
Step 4
Place each ball in a small muffin pan and press out to form a small shell.
Step 5
Fill each shell with cooked meat.
Step 6
Cover each meat portion with a small amount of the grated cheese.
Step 7
Prepare mashed potatoes according to package directions. Place them in a pastry bag with a star tip and squeeze small crowns on top of cheese.
Step 8
Bake 8 to 10 minutes at 375 degrees Fahrenheit.
Tips
No special items needed.