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.

Potatoes and Cheese Bruncheros

This was made on studio 5 and I thought I would pass it on!
Ingredients:
9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature
4 cups shredded hashbrown potatoes
1 cup chopped onion
1/4 cup butter
salt and pepper to taste
4 ounce can chopped green chilies
1/2 cup sour cream
10 eggs, well beaten
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped cilantro
taco sauce, salsa or sour cream, if desired
Method:


Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle. Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F 12 minutes.
While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste. Spread chilies and sour cream on top of potatoes and mix together. In another frying pan, scramble eggs until just barely set. Salt and pepper to taste. Then, layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on top. Bake at 350°F 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.

For more recipes using Rhodes Bread Dough go to: www.rhodesbread.com