Cowpoke Casserole

This is a ramped up cowboy version of Shepherd's Pie! 
I found this recipe on Pinterest a good while back, and I don't remember who to give the credit to, but this version has been altered by me and is not exactly like the one I found.

Here's how I decided to make it:

Ingredients

One package Idahoan Smoky Cheddar and Bacon mashed potatoes, prepared per package directions

8 strips bacon, cooked, use strips OR crumbled (cook it in the microwave for good crispiness)

1 Tablespoon cooking oil

1 (10 oz.) package frozen chopped onions (or a drained can of fire roasted corn) (or both!)

Garlic powder, to taste

Salt and pepper, to taste

1 lb. lean ground beef

1 15 oz. can fire roasted Rotel tomatoes, drained

2 Tablespoons chili powder

1/2 cup salsa of your choice

1 cup Mexican blend shredded cheese

Directions

Prepare potatoes per package directions. Set aside.

Preheat oven to 375°.

In a 10 inch cast iron skillet, heat oil over medium-high heat and add onions. 

Caramelize the onions, then add beef to skillet and cook until browned. 

Drain off fat. 

If using corn instead of onions, cook beef, drain, return to pan, add corn and mix well.

Add tomatoes, chili powder, salsa, salt, pepper, and garlic powder and mix well.

     

Spread potatoes evenly over the surface of the meat mixture.

Sprinkle with cheese and bake for 15 minutes, remove from oven and lattice the bacon strips   

on top, or sprinkle crumbled bacon. 

        

Return to oven for additional  10 to 15 minutes, until thoroughly hot.

Dig in!!