Shepherd's Pie Mexicana

Ingredients

• 5 potatoes , peeled and quartered
• 2 tablespoons butter
• 0.25 cups milk
• 0.5 teaspoons garlic powder
• 0.5 teaspoons salt
• 1 tablespoon olive oil
• 2 small onions , chopped
• 1 pound ground beef
• 3 cloves garlic , minced
• 1 teaspoon spicy seasoned salt
• 1 tablespoon taco seasoning
• 1 package frozen peas , 10 ounce
• 1 package frozen corn , 10 ounce

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.

2. 2

   Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.

3. 3

   Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.

4. 4

   Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.

5. 5

   Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.