1 c. water
3 tbsp. butter
3/4 tsp. salt
3/4 c. milk
2 c. instant potato flakes for mashed potatoes
2 eggs, slightly beaten
1 lb. lean ground beef
1 env. taco seasoning mix
1 c. water
1 med. to lg. tomato, chopped
1/4 c. sliced, pitted black olives
1 c. shredded cheddar cheese

Preheat oven to 450 degrees. Amply grease a baking sheet with butter. (It's preferable to use a flat pan without sides.) Bring water to boil, add butter and salt. Remove from heat. Add milk, then quickly stir in potato flakes. Add eggs and stir only until blended. With spoon, spread potatoes to form a 10-12 inch circle, building up edges to form a slight rim. (Dip spoon in water or grease with butter if potatoes stick to spoon.)

Bake in preheated oven for 10 minutes or until lightly brown and set. Remove shell from oven and reduce temperature to 400 degrees.

Cook ground beef until red disappears, drain well. Add taco seasoning and 1 cup water. Bring to a boil and simmer, uncovered for 6-8 minutes or until cooked down slightly. Spread meat mixture in potato shell. Top with tomatoes, olives, and shredded cheese. Bake an additional 10 minutes or until cheese melts. Let set a few minutes before attempting to serve.