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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A kicked up version of the original. It calls for instant potatoes, but I use leftover real mashed potatoes. Ingredients:
1 (6 5/8 ounce) package instant mashed potatoes |
1 lb ground beef |
1 onion, chopped |
1 (14 ounce) can tomatoes, diced, undrained |
1 (11 ounce) can mexicorn, drained |
1 (2 1/4 ounce) can ripe olives, sliced, drained |
1 (1 ounce) envelope taco seasoning |
1 1/2 teaspoons chili powder |
1/2 teaspoon salt |
1/8 teaspoon garlic powder |
1 cup cheddar cheese, shredded, divided |
Directions:
1. Prepare mashed potatoes according to directions.
2. In a large skillet, cook beef and onion until the meat is browned.
3. Drain.
4. Add tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder.
5. Bring to a boil.
6. Cook and stir for 1-2 minutes.
7. Transfer to a greased 2 1/2 quart baking dish.
8. Top with 3/4 cup cheese.
9. Spread mashed potatoes over top.
10. Sprinkle with remaining cheese.
11. Bake uncovered at 350 degrees for 12-15 minutes or until cheese is melted.
12. *4 1/2 cups of prepared mashed potatoes may be substituted for instant.
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