0 Picture
Ingredients
- 6 large potatoes
- 1 can of peaches and cream corn
- 1 lb ground beef
- 1 pack taco seasoning
- 1 tbl. spoon margarine/butter
- 1 cup water
- 2 cups shredded cheese
- Italian Seasoning
- Seasoning salt
Details
Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Peel and cut potatoes into chunks in order to speed up cooking time. Boil potatoes until fully cooked, then mash until smooth with some small chunks. Mix in 1 tbl. spoon margarine/butter.
Step 2
While potatoes are boiling, brown ground beef in a pan. Once beef is almost fully brown, add in 1 cup water and stir in 1 pack taco seasoning.
Step 3
Cook corn as per instructions on can.
Step 4
Pre-heat over to 450'F. In a large casserole dish, add one layer of potatoes on the bottom. Sprinkle on 1 cup of shredded cheese on top of potatoes.
Step 5
Add in beef on top of the potatoes.
Step 6
Layer corn on top of beef.
Step 7
Add remaining 1 cup of shredded cheese on top of beef.
Step 8
Finally, top off the pie with the remaining potatoes.
Step 9
Sprinkle Italian seasoning and seasoning salt on top of potatoes.
Step 10
Once preheated, place dish in oven and bake for 25-30 minutes until potatoes become golden brown on top.
Enjoy this dish with Ranch dressing!
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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