| 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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