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.

Shepherd’s Pie

This is another recipe that every home cook has a version of in their recipe collection.  Not everyone is a fan of Shepherd’s Pie.  I think, like meat loaf, it’s all in the flavor profile of the recipe.  For me, having a mixture of hamburger and ground lamb makes all the difference in the flavor profile of the meat. 

I know that some recipes do not have you brown the meat before putting it in the casserole dish.  I think that is a huge mistake.  The flavor is so much better when the meat has been browned.

If I don’t have left over mashed potatoes, I make a batch up using 2 packages of the 4 or 5 cheese Idahoan envelopes adding 1 envelope Hidden Valley Ranch Dressing mix, 1/4 C grated parmesan, 1/2 C shredded Swiss cheese, and 1/2 C to 3/4 C sour cream to give it a fresher flavor.  I also like to garnish this dish after baking with thinly sliced green onions – yum!

I think of this dish as some ultimate comfort food.  I love that I can make it on a weeknight and have supper on the table in 30 to 45 minutes.  You know I love having all the veggies and meat in one dish too!

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Shepherd’s Pie

• Pie
  • 3/4 lb hamburger
  • 3/4 lb ground lamb
  • 1 Tbsp Worcestershire sauce
  • 1 tbsp dried minced onions
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cloves garlic, grated or pressed directly into Dutch oven
  • 2 Tbsp tomato paste
  • 2 Tbsp flour
  • 1/4 tsp dried thyme
  • 3/4 C chicken broth
  • 1 bag shredded carrots, chopped
  • 1 C frozen OreIda chopped onions
  • 2 C frozen baby peas
  • 1 C frozen sweet white petite corn
• Topping
  • 2 pouches Four Cheese Idahoan instant potatoes
  • 1 envelope Hidden Valley Ranch dressing mix
  • 1/4 C grated parmesan cheese
  • 1/2 C shredded Swiss, Asiago, Provolone, etc. cheese
  • 1/2 C to 3/4 C sour cream

Preheat oven to 400 degrees.  Spray a 9×13 pan with non-stick cooking spray and set aside.  Put foil on a rimmed cookie sheet and place the 9×13 pan on top of it.  (Makes clean up so much easier if the dish bubbles over.)

In a large Dutch oven over medium-high heat, brown the hamburger and lamb seasoning with Worcestershire sauce, dried minced onions, garlic and onion powder.  Season with salt and pepper.  Taste for seasonings and adjust as desired.  Add carrots, onions, and garlic.  Cook until carrots and onions are crisp-tender.

Add flour cooking and stirring for 30 to 45 seconds to get rid of the raw flour.  Add tomato paste.  Stir and cook for 1 minutes or so.  Add peas and corn and let simmer for 5 minutes or so as it thickens.  Taste for seasonings and adjust.

Make instant potatoes to package directions.  Stir in Hidden Valley Ranch dressing mix, sour cream, and cheeses.  You want this to be a little thick but if it’s too thick, use sour cream to thin it out a bit.

Pour meat and veggie mixture into 9×13 pan.  Top with mashed potatoes and completely cover the meat mixture.  Put in the oven and bake at 400 for 20 to 30 minutes.  The filling should be bubbly and the topping should be turning golden brown.