- 5 potatoes, peeled and quartered
- 2 tablespoons butter
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 small onions, chopped
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 teaspoon spicy seasoned salt
- 1 tablespoon taco seasoning
- 1 (10 ounce) package frozen peas
- 1 (10 ounce) package frozen corn
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
- Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
- Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
- Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.
05/24/2018
recipepes.com
Shepherd's Pie Mexicana, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
