Ingredients
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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
Preparation
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Prepare mashed potatoes according to directions.
In a large skillet, cook beef and onion until the meat is browned.
Drain.
Add tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder.
Bring to a boil.
Cook and stir for 1-2 minutes.
Transfer to a greased 2 1/2 quart baking dish.
Top with 3/4 cup cheese.
Spread mashed potatoes over top.
Sprinkle with remaining cheese.
Bake uncovered at 350 degrees for 12-15 minutes or until cheese is melted.
*4 1/2 cups of prepared mashed potatoes may be substituted for instant.
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