Taco Casserole Ole – Say hello to my little friend!

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Last night I had some taco meat that I wanted to finish off yet I didn’t feel like making the standard left-over recipes I typically do:  gonzo pie, chili, burritos, or taco salad.  So, I decided to go off the reservation and make something I have thought about making for a while. 

Say hello to my little friend!  Meet my  Mexican version of the Shepherd’s Pie but with a few twists.  Unfortunately, we inhaled this last night before I could get a pretty picture of it in the pan or on a plate.  This is actually a lunch today – leftovers.   So – apologies for the quality of the shot and the fact that it leaves a little something to be desired!

That said, not every idea I have for a recipe works as well on the plate or palate as I think it will in my head.  This recipe, though, will become a standard in our house.  It was delicious! 

I liked it just as much for lunch as I did for supper last night.  I may have enjoyed it a little more since the flavors were a little more pronounced in the lunch serving!  The Rotel makes this a little on the spicy side but if you like things hot, feel free to add some Cholula, which is our all-time, hands-down favorite hot sauce.  All that said, I know a recipe is a keeper when we finish the meal in a day or two.  This is definitely one of those in our family.

All you need is taco meat and some  pantry staples to have this meal on the table in 30 to 40 minutes max.

Taco Casserole Ole

• 2 to 4 C leftover Taco meat (or fresh)
• 1 can Pinto beans, drained and rinsed
• 1 can green beans, drained
• 1 can Rotel, original flavor (or whatever you have on hand)
• 1 small can green chilies, diced
• 2 C cheddar cheese, shredded
• 1 pouch Idahoan Roasted Garlic mashed potatoes, prepared (or 2 to 4 cups of leftover/fresh mashed potatoes)

Preheat oven to 375.  Spray a 9×9 baking dish with non-stick cooking spray along the sides.  Set aside.

Make the instant mashed potatoes to package directions and set aside.

In a large bowl combine the taco meat, beans, Rotel, and chilies until well mixed.  Pour into prepared 9×9 pan.  Top with cheddar cheese.  Spread mashed potatoes across the top evenly.

Bake for 20 to 25 minutes (or more, e.g., 40 to 45, if you want the potatoes to brown up a bit).  Let stand for 5 minutes before serving.