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.

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