Taco Shepherd's Pie
Buttermilk Ranch Wedge Salad
Ingredients
- ¾ lb ground beef
- ½ cup chopped onion
- 1½ cups chopped zucchini
- 1 cup frozen corn
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ½ (1-oz) pkg taco seasoning mix
- 1 (24-oz) pkg refrigerated mashed potatoes
- 1 cup shredded pepper-Jack cheese
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, and seasoning mix; bring to a boil, reduce heat, and simmer 5 minutes or until thickened. Spoon into a lightly greased 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
- ½ head iceberg lettuce
- ¼ cup buttermilk Ranch dressing
- 1 Roma tomato, chopped
- ¼ tsp seasoned pepper
- ½ (3-oz) pkg French fried onions
Side Dish Instructions
- Cut lettuce into 2 wedges; divide between 2 plates. Drizzle with dressing; sprinkle with tomato, pepper, and onions.
Budget Friendly Meal Plan
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