Mexican Shepherds Pie
1 package (6.6 ounces) instant home-style mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14½ ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained

1 can (2¼ ounces) sliced ripe olives, drained
1 envelope taco seasoning
1½ teaspoons chili powder
½ teaspoon salt
⅛ teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

1. Prepare mashed potatoes according to package directions.

2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

3. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.

4. Transfer to a greased 2½ quart baking dish. Top with ¾ cup cheese.

5. Spread mashed potatoes over the top; sprinkle with remaining cheese.

6. Bake, uncovered, at 350 degrees F for 12-15 minutes or until cheese is melted.

7. Serve with warmed tortilla chips.