This is a personal favorite of my family. I got the original recipe from my wonderful mother in law, Sandra and have adapted and changed it up a bit as time went on. Even my picky son that doesn't like veggies will eat all of this and be back for more!
1Prepare mashed potatoes in your normal way. Either instant or real potatoes work equally well. Set aside.
2Cook ground beef in a cast iron skillet (if you have one). Add salt and pepper to taste. Drain grease after the meat is cooked thoroughly.
3Leaving the ground beef in the cast iron skillet, drain most of the juice off and add the corn, green beans, and ro-tel to the meat. Mix well.
You can also use frozen vegetables. Sometimes we change the vegetables up although corn and green beans are still the family favorite.
4Add mashed potatoes to the top, covering the entire meat & vegetable mixture.
5Bake in oven at 425 degrees for 20-25 minutes or until the mashed potato topping begins to turn golden brown in spots.
We like to bake this in a cast iron skillet. If you don't have one a glass baking dish works fine. You can even put it in the microwave with a glass dish, although it won't get the golden brown top on the potatoes unless you put it in the oven.