Mexican Shepherd's Pie

Recipe View Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray. (5 minutes)

Recipe View In a large skillet over medium heat, brown the ground beef and onion, breaking up the beef with a spoon. Cook until the beef is cooked through and the onion is tender, about 7-10 minutes. Drain off any excess grease. Season generously with garlic powder, salt, and pepper.

Recipe View Stir in the diced tomatoes (with their juices) and cook for another 5 minutes to allow the flavors to meld. (5 minutes)

Recipe View Add the taco seasoning and hot water to the skillet. Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, or until the sauce has thickened slightly. (10 minutes)

Recipe View Transfer the beef mixture to the prepared baking dish, spreading it evenly. Top with the drained corn, distributing it uniformly over the beef. (2 minutes)

Recipe View Prepare the corn muffin mix according to the package directions. Gently spread the batter evenly over the corn layer in the baking dish. (5 minutes)

Recipe View Bake in the preheated oven for 20 minutes, or until the corn muffin topping is puffed, golden brown, and a toothpick inserted into the center comes out clean. (20 minutes)

Recipe View Remove from the oven and garnish with sliced black olives and shredded Cheddar cheese. Let stand for a few minutes before serving. (5 minutes)