Tuesday, October 11, 2011

Mexican Potato Casserole

1 teaspoon olive oil
1 pound of ground turkey
2 green bell peppers seeded and chopped
8 scallions sliced
2 tomatoes chopped
1 tablespoon chili powder
1 tablespoon of ground cumin
1 tablespoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 large baking potatoes, scrubbed and thinly sliced
3/4 cup nonfat cheddar cheese, shredded

Preheat the over to 350 degrees and spray a 13X9 baking dish with nonstick cooking spray; set aside

In a large nonstick skillet, heat the oil. Add the ground turkey, bell peppers, and scallions; cook, stirring as needed until the turkey is browned and veggies are softened, 6-8 minutes.

Add the tomatoes, chili powder, cumin, garlic powder, black pepper and salt; cook stirring as needed, until the flavors are blended, about 5 minutes.

Arrage alternate layers of the potatoes and the ground turkey mixture in the dish. Cover with foil and bake 40 minutes; uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

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