Spicy Shepherd's Pie
1 package (6.6 ounces) instant mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can Mexicorn, drained
1 can (2-1/4 oz.) sliced olives, drained
1 envelope taco seasoning
1-1/2 tsp. chili powder
1/2 tsp. salt
1/8 tsp. garlic powder
1 cup shredded cheddar cheese, divided
Prepare mashed potatoes according to package directions. Meanwhile, in large
skillet, cook beef and onions until the meat is browned; drain. Add tomatoes,
corn, olives, and seasonings. Bring to a boil; cook and stir for 1-2 minutes.
Transfer to a greased baking dish (I used a 9x13"). Top with 3/4 c. cheese.
Spread potatoes over top; sprinkle with remaining cheese. Bake, uncovered, at
350°F for 12-15 minutes or until cheese is melted. 4-6 servings
4-1/2 cups hot mashed potatoes can be subbed for instant.