Taco Shepherd’s Pie
This fusion favorite combines taco-seasoned beef, corn, tomatoes, and olives under a fluffy mashed potato topping. A fun, family-friendly twist on a comfort food classic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner, Casserole, Main Dish
- Method: American, Mexican-Inspired
- Cuisine: Baked
Ingredients
3 cups mashed potato flakes (prepared according to package directions)
1 lb ground beef
1 medium onion, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (11 oz) Mexicorn, drained
1 can (2.25 oz) sliced ripe olives, drained
1 envelope taco seasoning
1½ tsp chili powder
½ tsp salt
⅛ tsp garlic powder
1 cup shredded cheddar cheese, divided
Instructions
Prepare mashed potatoes according to the package directions; set aside.
Cook the beef: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and crumbly. Drain excess fat.
Add flavor: Stir in diced tomatoes, Mexicorn, olives, taco seasoning, chili powder, salt, and garlic powder. Bring to a boil, then reduce heat and simmer for 1–2 minutes to blend flavors.
Assemble: Transfer the beef mixture into a greased 2½-quart baking dish. Sprinkle ¾ cup of cheddar cheese over the top.
Top with potatoes: Spread the prepared mashed potatoes evenly over the beef mixture. Sprinkle the remaining cheese on top.
Bake: Bake uncovered at 350°F (175°C) for 12–15 minutes, or until the cheese is melted and bubbly.
Serve: Let cool slightly before serving. Garnish with chopped green onions, sour cream, or salsa for extra taco flair!
Notes
Substitute fresh or homemade mashed potatoes for an even creamier topping.
Add black beans or jalapeños for more texture and spice.
For a lower-carb version, try using cauliflower mash instead of potatoes.
Make it ahead of time and refrigerate—just bake when ready to serve!
Find it online: https://elladishes.com/taco-shepherds-pie/
