When it comes to Mexican food I am all about chowing down. From enchiladas to tamales, I love me some spicy south of the border cuisine. So, you can imagine my delight when I came across this taco mashed potato pie recipe. Wow! Does it ever pack a punch of flavor! I mean, you got your spicy seasonings, your mashed taters, your ground beef, and lots of cheese. What could ever be better than that?
I know it sounds cliche but my family really does have taco Tuesday night haha! I made this casserole in addition to our hard and soft shell tacos just in case someone didn’t like the mashed potatoes and pie. Guess what? EVERYONE liked the mashed potatoes and pie! I liked how we could all put our favorite condiments on our taco pie servings. Some of us used sour cream and salsa while other used guacamole dip and diced onions. The possibilities are truly endless!
1 (20 ounce) package refrigerated prepared mashed potatoes
1⁄2 cup Kraft shredded cheddar cheese
1 Eggland’s Best egg
1 lb lean ground meat
1⁄2 cup chopped onion
1 (14 3/4 ounce) can cream-style corn
1 (1 1/4 ounce) package taco seasoning mix
Preheat oven to 375°F.
Combine potato, cheese and egg and set aside.
Place beef and onion in a skillet over mediun high heat, cook, stirring to break up beef, until beef is browned.
Pour off excess fat, add corn and taco mix, and stir to combine.
Place beef mixture in a 8×8 inch baking dish, top with potato mixture and bake 25-30 minutes.