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Ingredientes
- 1/2 tsp Extra virgin olive oil
- 3 c. Turkey light meat, skinless, cooked and cubed
- 1 c. Onions, minced
- 1 c. Bell peppers, minced
- 1 x Clove garlic, chopped
- 1 c. Chicken broth
- 1 1/2 tsp Chili pwdr
- 1 tsp Salt
- 1 1/2 c. Low-fat Monterey Jack cheese, grated
- 14 1/2 ounce Crushed tomatoes
- 2 c. Frzn corn, thawed
- 2 c. Mashed potatoes
- 1/2 tsp Chili pwdr
Direcciones
- Preheat oven to 375. Prepare a 2-qt casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add in turkey, onions, bell peppers, and garlic. Cook till turkey is no longer pink and vegetables are tender. Stir in chicken broth, 1 1/2 tsp. chili pwdr, salt, cheese, crushed tomatoes, and corn. Pour turkey mix into prepared pan. In a small bowl, combine mashed potatoes and remaining chili pwdr.
- Spoon on top of turkey mix. Bake for 25 min or possibly till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 9 servings | |
| Calories 202 | |
| Calories from Fat 71 | 35% |
| Total Fat 7.97g | 10% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 449mg | 19% |
| Potassium 520mg | 15% |
| Total Carbs 15.03g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.19g | 2% |
| Protein 18.54g | 30% |
