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
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.
Yields
9 Servings