| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | 9 | Servings | |
INGREDIENTS
| 1/2 | ts | Olive oil |
| 3 | c | Turkey light meat, skinless; cooked and cubed |
| 1 | c | Onions; chopped |
| 1 | c | Bell peppers; chopped |
| 1 | Clove garlic; minced | |
| 1 | c | Chicken broth |
| 1 1/2 | ts | Chili powder |
| 1 | ts | Salt |
| 1 1/2 | c | Low-fat Monterey Jack cheese; grated |
| 14 1/2 | oz | Crushed tomatoes |
| 2 | c | Frozen corn; thawed |
| 2 | c | Mashed potatoes |
| 1/2 | ts | Chili powder |
INSTRUCTIONS
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add turkey, onions, bell peppers, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in chicken broth, 1 1/2 teaspoons chili powder, salt, cheese, crushed tomatoes, and corn. Pour turkey mixture into prepared pan. In a small bowl, combine mashed potatoes and remaining chili powder. Spoon on top of turkey mixture. Bake for 25 minutes or until bubbly.
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