Home Made Cheeseburger Casserole

Ingredients

Cooking spray

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

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