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.