Tex Mex Shepherd’s Pie

Ingredients

1/2 pound each: lean ground beef and ground turkey breast
1 cup chopped onion
3-4 teaspoons chile powder
2 teaspoons ground cumin
1/2 teaspoon oregano
1 teaspoon garlic salt; divided
1/2 cup fresh or frozen corn
1/2 of a 28-ounce can crushed tomatoes
1 (4-oz.) can diced green chiles
1 (2.2-oz.) can sliced ripe olives, drained
1 pound russet or Yukon Gold potatoes, peeled and cubed
2 tablespoons 1% milk
1/2 cup shredded sharp Cheddar cheese

Directions

1. Brown beef and turkey in a medium skillet; drain excess grease.

2. Add onion, chili powder, cumin, oregano and 1/2 teaspoon garlic salt and cook for 10 minutes over medium heat, stirring occasionally. Stir in corn, tomatoes, chiles and olives. Cook over medium heat for 5 minutes, then turn into a lightly greased 1-quart baking dish.

3. Meanwhile, boil potatoes in lightly salted water for 10 minutes or until tender; drain and stir in remaining garlic salt and milk. Spread over meat mixture.

4. Bake at 400°F for 15 minutes or until the potatoes are lightly browned. Top with cheese and bake for 5 minutes more.