For the mashed potatoes on top:

• 6- 8 medium potatoes (Yukon Gold is preferred), peeled and cut into chunks
• 2 Tbsp Butter
• approx 1 cup milk
• 4 Tbsp greek yogurt or sour cream
• salt to taste

For the main filling:

• mixed veggies — peas, carrots, etc. Use a bag of frozen, a can, or make your own like I did.
• 1 can green beans
• 1 1/2 lb ground beef, turkey or chicken (your preference)
• one envelope or 3 tsps taco seasoning
• 1/4 cup ketchup
• 4 oz Velveeta cheese
• one can cream of mushroom soup

In a pot of salted boiling water, boil the potatoes until they are fork tender. Drain and return to pot. Mash until loose, then add next four ingredients. Mix carefully with a hand mixer on low until combined, then increase speed and whip until fluffy. Set aside.

If preparing fresh, peel and cut carrots or other veggies into bite-sized pieces. Cook in boiling water until fork tender. Drain.

While boiling potatoes and veggies, brown ground meat in a skillet over medium high heat. Crumble with a spatula while browning. One cooked through, add taco seasoning, ketchup and Velveeta. Stir until combined and cheese is melted.

Fold in mushroom soup and mixed veggies until thoroughly combined.

Heat oven to 375 degrees. Pour meat mixture into a medium casserole dish. Cover mixture with fluffy mashed potatoes, being careful to spread them over the entire top surface.

Bake until hot and bubbly, approximately 25 minutes.