I love Tacos, I love Shepherd’s Pie. Why not combine these two? What could go wrong? Nothing, as it turns out. I was absolutely delicious. I’m always on the hunt for a new recipe, and when I found this one, it was a no brainer. I just KNEW it was going to be delicious. And it was. It’s fairly easy to make, and it’s a great week night meal!
What you’ll need:
- 1 pound ground beef
- 1 pound of potatoes, turned into mashed potatoes (use your regular recipe)
- 1 can Old El Paso mild diced green chiles, drained
- 1 cup shredded Cheddar Cheese
- Taco seasoning : 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp mexican oregano
- 1/2 tsp salt
- pinch of black pepper
- 3 cloves garlic, chopped
- Tostitos medium salsa
- 1 can of black beans (if desired)
- fresh cilantro, chopped
Toppings: Hunt’s Diced Tomatoes, sliced avocado, fresh lime juice, Daisy Sour Cream, or whatever your heart desires.
In a small bowl, combine all ingredients for the taco seasoning, and set aside. Prepare your mashed potatoes as you usually do. In a skillet, add one tbsp of olive oil, and saute the garlic for about 2 minutes.
Add the ground beef and brown it over medium heat. Add the taco seasoning. Stir well. Keep browning until there is no more pink in the meat left. Add the green chiles and stir well.
Add 1/4 cup of the Tostitos salsa, and stir. Let it simmer on low for about 5 minutes. Add salt and pepper if needed.
Add the beef mixture to a 9 x 13 baking dish, then cover it with the mashed potatoes. Bake at 350 for about 10 minutes. Add as much shredded cheddar cheese as you like, then return the dish to the oven, and bake it for another 10 minutes, or until the cheese is melted.
Garnish with diced tomatoes and cilantro. Enjoy with toppings your of choice!
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