Taco shepherd's pie packs zippy Tex-Mex flavors into a comfort food casserole that's topped with mashed potatoes and ooey-gooey cheese.

Ingredients

• 3 cups mashed potato flakes
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (11 ounces) mexicorn, drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 envelope taco seasoning
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 cup shredded cheddar cheese, divided

Directions

1. Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking beef into crumbles; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.
2. Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.