Cooking experiment version 3.0

I love to take a recipe and add or subtract ingredients to come up with new creations. Sometimes these experiments work and sometimes well not so much ;) Thankfully last night it worked. Here's the evolution of this recipe: First it was Greek Moussaka, then British Shepherd's Pie and last night's version had a Southwest vibe going on with the addition of mild green chilis, cumin, corn & black beans.

It was super yummy. I ate my portion on its own but for others with more room maybe add a side salad. Leftovers heat up great. I had them today for lunch too :)

Shelly's Southwest Shepherd's Pie (without potatoes)

1 Tablespoon Olive Oil
1 Large Onion, chopped
2 Green Onions, diced
1 pound Ground Beef
3/4 cup purchased Salsa
1 teaspoon ground Cumin
1 cup frozen Corn, thawed
1 can Black Beans, drained
Salt & Pepper to taste

1 large Egg
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Milk
4 ounces Cream Cheese
1/2 cup Ricotta Cheese
2 Mild Green Chilis, diced (I use canned Ortega)
Salt & Pepper to taste

Preheat oven to 350. Heat oil in skillet and saute onions till golden. Remove and set aside. Saute ground beef and cook till no pink is seen. Drain any fats. Add onions back, salsa, cumin, salt & pepper, corn and beans. Cook for 1 minute. Pour into casserole dish.

In a medium bowl, lightly beat the egg and set aside. In a small saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk and cook until thickened. Lower the heat to low and stir in the cream cheese, ricotta and diced green chilis. Salt and pepper to taste. Whisk a spoon of the cheese sauce into the reserved eggs until smooth. Whisk the egg mixture into the cheese sauce in the saucepan. Pour the sauce over the meat in the baking dish. Bake until the top is lightly browned. 40 to 45 minutes. Let cool for 10 minutes before cutting.