This is one of my favorite healthy recipes! It’s a unique take on traditional shepherd’s pie that’s always a winner at my house. And because it comes together quickly, it’s a perfect meal for those I-don’t-feel-like-cooking nights, or those I-don’t-know-what-to-make nights.
What you need:
1 lb. ground beef
1 medium onion, chopped
1 can diced tomatoes, undrained
1 can sliced olives, drained
1 envelope taco seasoning
1 1/2 tsp. chili powder
1/2 tsp. salt
1/8 tsp. garlic powder
1 c. shredded cheddar cheese
Mashed potatoes, enough to cover the top of your casserole dish (I make my own, but you can also used packaged mashed potatoes, about 6 1/2 ounces worth)
How to put it together:
Preheat oven to 350 degrees.
Prepare mashed potatoes according to package directions.
Meanwhile, in a large skillet, cook beef and onion.
Add tomatoes, olives, taco seasoning, chili powder, salt, and garlic powder. (I also like to add corn and green chilies because that’s what we normally have with our tacos.)
Bring to a boil, cook for 1-2 minutes.
Transfer to baking dish and spread mashed potatoes on top, covering everything. Spread shredded cheese on top.
Bake uncovered for 12-15 minutes or until cheese is melted. Serve with tortilla chips.
Submitted by Caryn Allen
Instructor, Doula, and Postpartum Doula
Project Manager for BBC Headquarters