Taco Tater Pie

Taco Tater Pie
1 pound lean ground beef
1 small onion, chopped
1 clove minced garlic
1 package (1 1/4 oz) taco seasoning mix
1 can (15 oz) kidney beans, drained
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes with juice
5 cups mashed potatoes (fresh or leftover)*
1 cup fat-free sour cream
1 cup shredded sharp cheddar cheese
8 butter crackers (Ritz, Townhouse, etc), crushed
Sliced green onion, black olives, etc option garnish

Preheat oven to 400 degrees.

Brown together beef, onion, and garlic until meat is no longer pink. Drain excess fat from meat. Stir in taco seasoning,
kidney beans, corn, and un-drained tomatoes; bring to a boil, reduce heat and simmer 5 minutes. If mixture is too thick,
stir in a little water (should be the consistency of stew or goulash). Place mixture in 9×13 pan.**

Stir sour cream into mashed potatoes. Place potatoes on top taco filling. Crush crackers and sprinkle over potatoes.
Sprinkle with cheese. Bake 15-20 minutes or until cheese is melted and potatoes are heated through. Garnish with
sliced green onion and black olives.


Shepherd’s Pie, Cottage Pie, or Poor Man’s pie, is traditionally leftover roast and vegetables baked in a convenient mashed
potato crust. Our version today crosses tradition – Shepherds Pie with a Taco Casserole. Serves 6

* Sodium content will vary depending on how potatoes are prepared. Nutrition analysis was calculated using a mashed
baked potato. Sodium may be reduced further by using low sodium canned corn, kidney beans, and tomatoes.

** If skillet is large enough to hold taco filling and potatoes (and it is oven proof) save dirty dishes and use skillet as baking dish.

For nutrition analysis go to www.UtahDairyCouncil.com

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