- Yield: 4
- Prep Time: 10 Minutes
- Ready Time: 30 Minutes
- Cook Time: 20 Minutes
A Southwestern take on the classic casserole, this mildly spicy dish can also be made using leftover mashed potatoes. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
- 1/2 pound each: lean ground beef and ground turkey breast
- 1 cup chopped onion
- 3-4 teaspoons chile powder*
- 2 teaspoons ground cumin*
- 1/2 teaspoon oregano *
- 1 teaspoon garlic salt, divided*
- 1/2 cup fresh or frozen corn
- 1/2 of a 28-ounce can crushed tomatoes
- 1 (4-oz.) can diced green chiles
- 1 (2.2-oz.) can sliced ripe olives, drained
- 1 pound russet or Yukon Gold potatoes, peeled and cubed
- 2 tablespoons 1% milk
- 1/2 cup shredded sharp Cheddar cheese*
1. Brown beef and turkey in a medium skillet; drain excess grease.
2. Add onion, chili powder, cumin, oregano and 1/2 teaspoon garlic salt and cook for 10 minutes over medium heat, stirring occasionally. Stir in corn, tomatoes, chiles and olives. Cook over medium heat for 5 minutes, then turn into a lightly greased 1-quart baking dish.
3. Meanwhile, boil potatoes in lightly salted water for 10 minutes or until tender; drain and stir in remaining garlic salt and milk. Spread over meat mixture.
4. Bake at 400°F for 15 minutes or until the potatoes are lightly browned. Top with cheese and bake for 5 minutes more. Makes 4-5 servings.
Calories: 383 Fat: 14g Cholesterol: 81mg Sodium: 883mg Vitamin C: 51% Fiber: 8g Protein: 32g Potassium: 1516mg
Recipe courtesy of the US Potato BoardImprimer la recette