My crew loves tacos, so we usually have them once a week. I started making up large batches of taco meat in my slow cooker or Instapot and putting the leftovers in the freezer for a quick warm-up meal. This time however, I wanted to try something a little different.
I wanted to veer away from burritos or quesadillas again, and thought I would try to put a spin on a Shepard’s Pie. This was super simple, quick, and it turned out really good, so I thought I would share. 🍽 🌮
Put your remaining taco meat along with your choice of vegetables (canned or frozen for convenience) into a pan. (I ended up using corn, carrots, green beans, and peas in mine) Cook until warm throughout. Make a batch of mashed potatoes (Instant Potatoes work well too) Spoon the meat and vegetable mixture into a baking dish. Cover entirely with a layer of mashed potatoes. Then, cover the mashed potatoes with a layer of shredded cheese. (I like to use a Fiesta Taco blend with mine) Bake in a 350 degree oven for around 30-35 minutes or until the cheese is golden and bubbly.