Spicy Shepard's Pie

4 1/2 cups Mashed Potatoes (instant mashed potatoes serves 8)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 lb. ground Beef
1 medium Onion, chopped
1 can Rotel
1 can Corn, drained
2 Tablespoons Taco Seasoning Mix
1 1/2 teaspoon Chili Powder
1/4 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Pepper
2 cups shredded Cheddar Cheese

Make mashed potatoes according to package directions for water, salt, butter, and milk.  However, when it is time to add the potato flakes I add as much flakes as I feel is necessary to get a thick consistency.  After you add the potato flakes and before you stir add 1/2 teaspoon pepper and 1/2 teaspoon garlic powder then stir to combine.  If there are still liquidy, soft, squishy parts to the potato mixture add more potato flakes just to that part and stir.   Be careful it can be easy to add too many potato flakes.

Cook beef and onion, drain. Add rotel, corn, Taco seasoning, chili powder, salt, garlic powder, and pepper to meat. Stir and bring to a boil for 1-2 minutes.

Transfer to a 13x9 baking dish. Top with cheese. Top cheese with potatoes. Sprinkle a little cheese on top of potatoes for decoration.

Bake at 350 for 12-15 minutes.