Mexican Mashed Potato Pie – It’s Estupendo!
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If you think this taco pie is good you should try the leftovers. MMM! 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!
This casserole makes the perfect weeknight dinner and it’s so super simple to throw together.
Ingredients
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
Instructions
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.
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Quick Tip: Serve this on taco Tuesday…or any night of the week!