Categories: casserole

Ingredients

• 2 sprays cooking spray
• 2 large Yukon Gold potato(es), boiled or steamed whole, drained and cooled
• 1 medium garlic clove(s), minced
• 1 small onion(s), chopped
• 1 small green pepper(s), chopped
• 1 cup mushroom(s), sliced
• 1 pound lean ground turkey
• 1/8 tsp ground cumin
• 1/4 tsp table salt
• 1/8 tsp black pepper, freshly ground
• 2 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
• 1/4 cup low-fat evaporated milk
• 1/8 tsp crushed red pepper flakes
• 8 items baked low-fat tortilla chips, crushed

Directions

1. Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.

2. Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.

3. While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over potatoes in baking dish.

4. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.

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