Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 1 green bell pepper, chopped (about 1 cup/150g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon cumin (1.25 ml)
  • 1 (15 ounce/425g) can of diced tomatoes, undrained
  • 1 (15 ounce/425g) can of corn, drained
  • Salt and black pepper to taste
  • 4 large russet potatoes, peeled and quartered (about 2 pounds/900g)
  • 1/2 cup milk (120 ml)
  • 1/4 cup butter, unsalted (57g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 cup shredded cheddar cheese (115g), divided (reserve 1/2 cup for topping)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and bell pepper. Cook, breaking up the beef, until browned. Drain off any excess grease.
  2. Stir in chili powder, garlic powder, cumin, diced tomatoes, corn, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  3. While the beef simmers, place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Test by inserting a fork; it should slide in easily.
  4. Drain the potatoes well. Return them to the pot and mash with milk, butter, salt, and pepper until smooth and creamy. Stir in half of the shredded cheddar cheese.
  5. Spread the ground beef mixture evenly into the bottom of a 9x13 inch baking dish. Top with the mashed potato mixture, spreading it evenly to the edges.
  6. Sprinkle the remaining cheddar cheese over the top of the mashed potatoes. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for 5-10 minutes before serving.