This turned out delicious, hearty, filling and super flavorful and it tasted even better with ketchup drizzled over the top. I love McCormick Montreal Steak Seasoning (it makes all ground meats taste better) so I used that when browning the meat and omitted salt & pepper from later in the recipe to make up for it. I also accidentally cut it into 9 servings at first instead of 6, so the photo does not represent a full serving. This was also fantastic as leftovers and even after eating it for several meals in a row I was disappointed when I ran out of it!
Source: Adapted from weightwatchers.com
2 large Yukon Gold or Butter potatoes, boiled or steamed whole, drained and cooled
1 medium garlic cloves, minced
1 small onions
1 small green pepper
1 cup mushrooms
1.25 pounds (raw weight) extra lean ground turkey (I used Jennie-O Extra Lean, which comes in a 1.25 lb raw weight package)
1 T McCormick Montreal Steak Seasoning
1/8 tsp ground cumin
2 oz Velveeta Light 2% Processed Cheese, cubed
1/4 cup low-fat evaporated milk
1/8 tsp crushed red pepper flakes
8 baked tortilla chips
1. Preheat the oven to 350. Spray a 9” square baking dish with cooking spray.
2. Put onion, green pepper and mushrooms in a food processor and pulse until chopped (or chop them by hand into small pieces).
3. Peel and slice potatoes thin. Layer in the prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes. Remove baking dish from oven and set aside.
4. While potatoes are baking, coat a large nonstick skillet with cooking spray and bring to medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes and remove to a plate, cover to keep warm and set aside.
5. Add turkey to the skillet with the steak seasoning and cook until browned, breaking up meat with a spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables and cumin to turkey and stir to combine. Pour mixture over potatoes in the baking dish.
6. 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 finish by sprinkling with tortilla chips.
7. Bake for 35 minutes. Remove from oven and let stand for 5 minutes before slicing into 6 pieces.
Yields 6 servings. Weight Watchers Points Plus: 5 per serving