Tex Mex Shepherds Pie

A Southwestern take on the classic casserole, this mildly spicy dish can also be made using leftover mashed potatoes.  If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 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*

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.  Makes 4-5 servings.