Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 packet (1 ounce/28g) taco seasoning mix
  • 1 can (15 ounces/425g) black beans, rinsed and drained
  • 1 can (15 ounces/425g) corn, drained
  • 1 can (14.5 ounces/410g) diced tomatoes, undrained
  • 1/2 cup (120 ml) beef broth
  • 2 pounds (900g) russet potatoes, peeled and quartered
  • 1/2 cup (120 ml) milk
  • 4 tablespoons (56g) unsalted butter
  • Salt and black pepper to taste
  • 2 cups (225g) shredded cheddar cheese

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease. Stir in taco seasoning, black beans, corn, diced tomatoes, and beef broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  3. While the meat filling simmers, boil potatoes in salted water until tender. Drain well and return to the pot. Mash the potatoes with milk and butter until smooth. Season with salt and pepper to taste.
  4. Pour the meat filling into the prepared baking dish. Spread the mashed potatoes evenly over the meat filling.
  5. Sprinkle the shredded cheddar cheese over the mashed potatoes. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. Let stand for 5-10 minutes before serving.