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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I've made this for years and my friends and family love it. It's such a hearty and easy meal to make. Leftovers are like a hug after a hard day of work. YUM! You need to flavor the meat, so you can use a taco seasoning packet, onion soup mix, or your own concoction). Here's an example... /38756 Ingredients:
6 cups instant mashed potatoes, hungry jack |
2 tablespoons oil |
1 small chopped onion |
2 cups shredded cheddar cheese |
1 -2 lb lean ground beef |
1 cup peas |
2 cups corn |
2 teaspoons spices (see notes above) |
Directions:
1. Make instant potatoes according to box (12 servings = 6 cups) – set aside.
2. Preheat oven 375 degrees.
3. Sauté Onion in butter until clear.
4. Brown ground beef until its crumbled and cooked thoroughly - drain fat if needed.
5. Stir in spices with 1/2 cup water and cook for a few minutes (I use a taco seasoning packet, or whatever I have on hand).
6. Spread a thin layer of potatoes on the bottom of a lasagna pan (this will hold the servings together).
7. Next, spread a layer ground beef.
8. Sprinkle cheese.
9. Layer corn and peas.
10. Top with the remaining potatoes.
11. Bake in the preheated oven for 30 minutes, or until hot and golden brown.
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