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Spicy Shepherd's Pie

I got this recipe out of Taste of Home's "Weeknight Cooking Made Easy." This was SO tasty that we devoured all of the leftovers really quickly. I am posting the original recipe, but I do it a LITTLE differently. I use Rotel instead of diced tomatoes, and I didn't put in the olives. Enjoy!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350 degrees.
  • Prepare the mashed potatoes according to the package.
  • In a large skillet, cook the beef and onion over medium heat until meat is no longer pink.
  • 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 the top and sprinkle with the remaining cheese.
  • Bake, uncovered, for 12-15 minutes or until cheese is melted.
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@Princess Tomato
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@Princess Tomato
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"I got this recipe out of Taste of Home's "Weeknight Cooking Made Easy." This was SO tasty that we devoured all of the leftovers really quickly. I am posting the original recipe, but I do it a LITTLE differently. I use Rotel instead of diced tomatoes, and I didn't put in the olives. Enjoy!"
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  1. Princess Tomato
    I got this recipe out of Taste of Home's "Weeknight Cooking Made Easy." This was SO tasty that we devoured all of the leftovers really quickly. I am posting the original recipe, but I do it a LITTLE differently. I use Rotel instead of diced tomatoes, and I didn't put in the olives. Enjoy!
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