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                          Mexican Shepherd's Pie

Recipe By     : Original From The Great Turkey Cookbook
Serving Size  : 9    Preparation Time :0:10
Categories    : Leftover Turkey

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  tsp           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  tsps          chili powder
   1      tsp           salt
   1 1/2  c             low-fat Monterey Jack cheese -- grated
  14 1/2  ozs           crushed tomatoes
   2      c             frozen corn -- thawed
   2      c             mashed potatoes
     1/2  tsp           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.

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Per serving: 283 Calories; 9g Fat (29% calories from fat); 29g Protein; 22g
Carbohydrate; 60mg Cholesterol; 1060mg Sodium

--
Anita A. Matejka
<matejka@bga.com>
Texas, USA