Yield: 9 Servings
Measure | Ingredient |
---|---|
½ teaspoon | Olive oil |
3 cups | Turkey light meat, skinless; cooked and cubed |
1 cup | Onions; chopped |
1 cup | Bell peppers; chopped |
1 \N | Clove garlic; minced |
1 cup | Chicken broth |
1½ teaspoon | Chili powder |
1 teaspoon | Salt |
1½ cup | Low-fat Monterey Jack cheese; grated |
14½ ounce | Crushed tomatoes |
2 cups | Frozen corn; thawed |
2 cups | Mashed potatoes |
½ teaspoon | Chili powder |
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, 1½ 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.