Shepherd's Pie Mexicana

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish with cooking spray. (5 minutes)

Recipe View In a large pot, bring salted water to a rolling boil. Add potatoes and cook until fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the pot. (25 minutes)

Recipe View Add butter, milk, garlic powder, salt, and pepper to the potatoes. Mash until smooth and creamy using a potato masher or an electric mixer. Set aside. (5 minutes)

Recipe View Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add garlic and ground beef. Cook, breaking up the beef with a spoon, until browned and no longer pink, about 7-10 minutes. Drain off any excess grease. (20 minutes)

Recipe View Stir in seasoned salt and taco seasoning into the beef mixture. Add peas and corn; stir until well combined. (2 minutes)

Recipe View Pour the beef and vegetable mixture into the prepared baking dish. Evenly spread the mashed potatoes over the top. (5 minutes)

Recipe View Bake in the preheated oven until the potatoes are golden brown and the beef and vegetable mixture is heated through and bubbly, about 30-35 minutes. (35 minutes)

Recipe View Let stand for 5-10 minutes before serving. (10 minutes)