Taco Shepherd's Pie
Zesty Ranch Romaine Wedges
Ingredients
- 1½ lb ground beef
- 1 cup chopped onion
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (12-oz) pkg frozen corn
- 1 zucchini, chopped
- ½ cup water
- 1 (1-oz) pkg gluten-free taco seasoning mix
- 1 (32-oz) carton gluten-free refrigerated mashed potatoes (such as Simply 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 tomatoes, corn, zucchini, 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
- 3 romaine lettuce hearts, each halved lengthwise
- 1 cup gluten-free Ranch dressing
- 1 large tomato, chopped
- ½ cup sliced green onions
Side Dish Instructions
- Place romaine halves on serving plates; top with dressing, tomato, and green onions.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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