Tex Mex Shepherd’s Pie
2 # russet potatoes, peeled and cubed
¾ lb. each lean ground beef and ground turkey breast
1-1/2 cup chopped onion
2 Tb. Chili powder
1 Tb. Ground cumin
1-1/2 tsp. garlic salt, divided
¾ tsp. oregano
28 oz. can crushed tomato
4 oz. diced green chilies
1 2.2 oz. can sliced ripe olives, drained
¾ cup fresh or frozen corn
3 Tb. Milk
¾ cup shredded cheddar cheese
Brown beef and turkey, drain grease
Add onion, chili powder, cumin, oregano, and 1 clove garlic, ½ tsp. salt. Cook 10 minutes over medium heat, stirring occasionally. Stir in corn, tomatoes, olives and chilies. Cook over med heat 5 minutes, and then turn into a lightly greased 11 x 7 pan.
Boil potatoes in salted water for 10 minutes or until tender. Mash and add 1 clove garlic, salt and milk, spread over meat mixture.
Bake at 400°F for 15 minutes or until the potatoes are lightly browned. Top with cheese and bake 5 minutes more.