- Total Time
Meat, cheese, potatoes—we layered these favorite ingredients into a flavorful casserole. Sort of like a deconstructed cheeseburger and fries.
cooking spray2 spray(s)
uncooked Yukon gold potato(es)2 large, boiled or steamed whole, drained and cooled
garlic clove(s)1 clove(s), medium, minced
uncooked onion(s)1 small, chopped
green pepper(s)1 small, chopped
fresh mushroom(s)1 cup(s), sliced
uncooked ground turkey breast1 pound(s)
ground cumin⅛ tsp
table salt¼ tsp
black pepper⅛ tsp, freshly ground
low fat cheddar or colby cheese2 oz, cubed
low-fat evaporated milk¼ cup(s)
crushed red pepper flakes⅛ tsp
baked low fat tortilla chips8 item(s), crushed
- Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
- 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.
- 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.
- 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.