Fiesta Potato Pie
Ingredients:
4 cups dehydrated mashed potato flakes
2 1/2 cups water
1/4 cup butter, melted
1 1/2 teaspoons salt
1 tablespoon canola oil
1 yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon oregano
1 15-ounce can diced tomatoes
3 cups shredded sharp cheddar cheese
Directions:
Preheat oven to 350˚F. Mix potato flakes, water, butter, and 1/2 teaspoon salt in a large bowl until smooth. Press dough into a greased 10-inch greased tart pan with a removable bottom and bake at 350˚F for 40 to 45 minutes or until potato crust is golden brown and cooked through. Push down with the back of a spoon, if needed.
Meanwhile, make the filling. Heat canola oil over medium high heat in a very large nonstick skillet. Add onions and peppers and sauté 5 to 7 minutes or until tender; add garlic and saute one additional minute. Add ground turkey to the skillet and break into small pieces with the back of a spoon; saute until meat is no cooked through and no longer pink, about 5 minutes. Add in chili powder, paprika, cumin, oregano, and remaining 1 teaspoon salt and stir until well mixed, about 1 more minute. Add in diced tomatoes and simmer for 5 minutes.
Heat oven broiler. Place half the ground turkey mixture in the cooked potato pie crust, followed by the half the shredded cheese, and the remaining half of the ground turkey mixture. Top evenly with remaining shredded cheese. Broil for 2 to 5 minutes or until cheese is melted and pie is warmed through. Makes 8 servings.