Tex Mex

One thing I will rarely post are spicy recipes.  It just isn’t us.  We’re hot, don’t get me wrong.    We just don’t particularly care for hot food.  We do at least once a month have taco salad.  And yesterday I shared my two week menu.  The day after a meal with mashed potatoes, is usually shepherd's pie.  And yesterday I happened to not only have mashed potatoes, but leftover taco-seasoned ground beef too.  It was absolutely divine!  And the spicy-ness was to our liking, because I tend to use minimal taco seasoning on our ground beef anyway.  I highly recommend arranging your menu to produce the necessary ‘leftovers’ for this dish!

  • leftover mashed potatoes (approx 2 cups)
  • leftover taco meat (from 1 – 2 cups)
  • 1/2 package of onion soup mix
  • 1/2 cup water
  • leftover mixed veggies
  • leftover grilled peppers, onions, mushrooms
  • couple tablespoons grated cheddar cheese

1. Mix everything together except the potatoes and cheese, in a large casserole dish or roasting pan.

2. Top evenly with mashed potatoes and sprinkle with cheddar cheese.

3.  Bake 350°F for 1/2 an hour or until heated through.


About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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