Mexican Shepherd's Pie

Ingredients

• 1 lb ground beef
• 1 1/4 ounces taco seasoning mix
• 2 cups canned corn niblets
• 2 lbs potatoes, peeled and diced
• 1 cup cheddar cheese, shredded

Directions

1. 1

   Brown and drain ground beef.

2. 2

   Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].

3. 3

   Add corn.

4. 4

   Meanwhile, boil potatoes until tender, then mash.

5. 5

   If you like, you can add butter and milk.

6. 6

   Spread about one third of the potatoes in a round 2 quart casserole dish.

7. 7

   Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.

8. 8

   To use right away, bake at 350 about 30 minutes.

9. 9

   To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.

10. 10

    To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.