Taco Tater Pie
Ingredients:
1 pound lean ground beef
1 small onion, chopped
1 clove minced garlic
1 package (1 1/4 oz) taco seasoning mix
1 can (15 oz) kidney beans, drained
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes with juice
5 cups mashed potatoes (fresh or leftover)*
1 cup fat-free sour cream
1 cup shredded sharp cheddar cheese
8 butter crackers (Ritz, Townhouse, etc), crushed
Sliced green onion, black olives, etc option garnish
Method:
Preheat oven to 400° F.
Brown together beef, onion, and garlic until meat is no longer pink. Drain excess fat from meat. Stir in taco seasoning, kidney beans, corn, and un-drained tomatoes; bring to a boil, reduce heat and simmer 5 minutes. If mixture is too thick, stir in a little water (should be the consistency of stew or goulash). Place mixture in 9x13 pan.**
Stir sour cream into mashed potatoes. Place potatoes on top taco filling. Crush crackers and sprinkle over potatoes. Sprinkle with cheese. Bake 15-20 minutes or until cheese is melted and potatoes are heated through. Garnish with sliced green onion and black olives.
Notes:
Shepherd’s Pie, Cottage Pie, or Poor Man’s pie, is traditionally leftover roast and vegetables baked in a convenient mashed potato crust. Our version today crosses tradition - Shepherds Pie with a Taco Casserole. Serves 6
* Sodium content will vary depending on how potatoes are prepared. Nutrition analysis was calculated using a mashed baked potato. Sodium may be reduced further by using low sodium canned corn, kidney beans, and tomatoes.
** If skillet is large enough to hold taco filling and potatoes (and it is oven proof) save dirty dishes and use skillet as baking dish.