Mexican shepherd's pie
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| 3 | cups | Turkey light meat, skinless; cooked and cubed |
| 1 | cup | Onions; chopped |
| 1 | cup | Bell peppers; chopped |
| 1 | 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 |
Directions
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.