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1
Preheat oven to 350F (180C).
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2
Spray 9x13 pan with nonstick spray.
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3
Peel and quarter 10 medium potatoes and place in salted water.
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4
Bring to a boil and cook until fork tender.
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5
Drain off water.
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6
Place a stick of butter in pot with potatoes and let melt.
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7
Season potatoes with salt and pepper to taste.
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8
Beat potato mixture by hand or with mixer.
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9
Add 13 cup milk while beating.
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10
Depending on texture of potatoes, it might take a little more or less milk to get a creamy (but not runny) mixture.
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11
Set aside.
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12
Put meat in large skillet on medium high.
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13
Season with a little salt and pepper to taste.
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14
Chop large onion and add to meat while browning.
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15
When meat and onion are cooked well, add taco seasoning mix and the amount of water it calls for (the Old El Paso called for 13 cup).
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16
Turn meat mixture down and simmer for about 10 minutes.
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17
Add corn and salsa and simmer for about 5 more minutes to blend flavors.
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18
To begin assembling, place meat mixture evenly in the bottom of the 9x13 pan.
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19
Next, sprinkle just a little of the grated cheese evenly over the meat mixture.
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20
Next, spread the mashed potatoes evenly over the meat mixture.
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21
Then, sprinkle the bulk of the grated cheese over the potatoes.
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22
Place in oven and bake 35 to 40 minutes or until cheese is fully melted and dish is starting to turn golden brown and bubbly.
