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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1 (6 5/8 ounce) package instant mashed potatoes |
1 lb ground beef |
1 medium onion, chopped |
1 (14 1/2 ounce) can diced tomatoes, drained (using rotel will make it spicier, and in my opinion, better) |
1 (11 ounce) can mexicorn |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 (1 1/4 ounce) envelope taco seasoning |
1 1/2 teaspoons chili powder |
1/2 teaspoon salt |
1/8 teaspoon garlic powder |
1 cup shredded cheddar cheese, divided |
Directions:
1. Preheat the oven to 350 degrees.
2. Prepare the mashed potatoes according to the package.
3. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink.
4. Drain.
5. Add tomatoes, corn, olives, taco seasoning, chili powder, salt, and garlic powder.
6. Bring to a boil. 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 the top and sprinkle with the remaining cheese.
10. Bake, uncovered, for 12-15 minutes or until cheese is melted.
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