4 C Leftover or Instant Mashed Potatoes (prepared)
¾ C each Shredded Cheddar and Monterey Jack Cheese
Cilantro, for topping
Preheat oven to 350 degrees F
Heat 2 Tbsp of Olive Oil in a heavy-bottomed skillet over medium-high heat. Add the ground beef and cook until almost cooked through.
Add ½ C of diced white onion and cook until the onion is soft and the meat is browned.
Mix in 1 Packet of Ortega Taco Seasoning and cook according to package directions.
Once cooked, mix in Frozen Corn, Frozen Peas & Carrots, and Ortega Green Chiles, Stir to combine.
Layer the meat mixture evenly over the bottom of a 9 x 13 casserole dish. Then, top with mashed potatoes and spread in an even layer across the top. (TIP: make sure to spread the potatoes up to the edges and into all corners of the baking dish to prevent boiling over.)
Sprinkle both cheeses over the top and bake for 30-40 minutes or until cheese is melted and just starting to brown.
Remove from the oven and serve spooned into shallow bowls, topped with cilantro