Ingredients:
Cooking spray
Thank you for reading this post, don't forget to subscribe!
2 spray(s)
Uncooked Yukon gold potato(es)
2 large, boiled or steamed whole, drained and cooled
Garlic clove(s)
1 medium clove(s), minced
Uncooked onion(s)
1 small, chopped
Green pepper(s)
1 small, chopped
Fresh mushroom(s)
1 cup(s), sliced
Uncooked extra lean ground turkey breast
1 pound(s)
Ground cumin
⅛ tsp
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Low fat cheddar or colby cheese
2 oz, cubed
Low-fat evaporated milk
¼ cup(s)
Crushed red pepper flakes
⅛ tsp
Baked low fat tortilla chips
8 item(s), crushed
Instructions:
-
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.
-
Serving size: 1 piece
