Taco Shepherd's Pie
Buttermilk Ranch Wedge Salad
Ingredients
- 1½ lb ground beef
- 1 cup chopped onion
- 1 zucchini, chopped
- 1 (12-oz) pkg frozen corn
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ½ cup water
- 1 (1-oz) pkg taco seasoning mix
- 1 (32-oz) carton refrigerated mashed potatoes
- 1 (8-oz) block pepper-Jack cheese, shredded
Instructions
- Preheat oven to 400°F. Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in zucchini, corn, tomatoes, water, and seasoning mix; bring to a boil, reduce heat, and simmer 5 minutes or until thickened. Spoon into a lightly greased 13- x 9-inch baking dish.
- Heat potatoes according to package directions; stir in cheese. Spoon over meat mixture. Bake 15 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 head iceberg lettuce
- ¾ cup buttermilk Ranch dressing
- 2 Roma tomatoes, chopped
- ½ tsp seasoned pepper
- 1 (3-oz) pkg French fried onions
Side Dish Instructions
- Cut lettuce into 6 wedges; divide among 6 plates. Drizzle with dressing; sprinkle with tomatoes, pepper, and onions.
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