Ingredients
- 1/2 tsp Extra virgin olive oil
- 3 c. Turkey light meat, skinless, cooked and cubed
- 1 c. Onions, minced
- 1 c. Bell peppers, minced
- 1 x Clove garlic, chopped
- 1 c. Chicken broth
- 1 1/2 tsp Chili pwdr
- 1 tsp Salt
- 1 1/2 c. Low-fat Monterey Jack cheese, grated
- 14 1/2 ounce Crushed tomatoes
- 2 c. Frzn corn, thawed
- 2 c. Mashed potatoes
- 1/2 tsp Chili pwdr
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Mexican Shepherd's Pie
Servings: 9
Directions
- Preheat oven to 375. Prepare a 2-qt casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add in turkey, onions, bell peppers, and garlic. Cook till turkey is no longer pink and vegetables are tender. Stir in chicken broth, 1 1/2 tsp. chili pwdr, salt, cheese, crushed tomatoes, and corn. Pour turkey mix into prepared pan. In a small bowl, combine mashed potatoes and remaining chili pwdr.
- Spoon on top of turkey mix. Bake for 25 min or possibly till bubbly.
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