Tex-Mex Turkey Casserole

Ingredients

Step 1
2 oz. vegetable oil
16 oz. Markon Ready-Set-Serve 3/8" Diced Onion
          RFS Item 77112
1 oz. garlic, chopped
4 lbs. lean ground turkey
5 oz. San Pablo Taco Meat Mix
        RFS Item 28252
32 oz. Katy's Kitchen Chicken Broth, No MSG
          RFS Item 22340
4 oz. all-purpose flour
12 oz. Bountiful Harvest Fancy Tomato Paste
          RFS Item 12054
20 oz. Bountiful Harvest Fancy Whole Kernel Corn
          RFS Item 10432
20 oz. San Pablo Unseasoned Black Beans, drained
          RFS Item 15168
8 oz. Villa Frizzoni Fancy California Sliced Ripe Olives
        RFS Item 31248

Step 2
19.5 oz. Bountiful Harvest Instant Mashed Potato Granules Complete w/Vitamin C
             RFS Item 31396
4 oz. San Pablo Stone Ground Yellow Corn Tortilla Chips, slightly crushed
        RFS Item 67612
8 oz. Cobblestone Market Fancy Shredded Cheddar Jack Cheese Blend
        RFS Item 70982

Directions

Step 1
1. Heat oil in large skillet.
2. Add onions and garlic, cook until onions are translucent.
3. Add the ground turkey and taco meat mix, stirring as it cooks while break the meat into crumbles. Cook the meat thoroughly.
4. Whisk together the stock and flour in a bowl.
5. Add the slurry and tomato paste to the cooked meat.
6. Bring to a boil and add the cut corn, black beans and olives. Simmer for 5 to 7 minutes, until heated through.
7. Transfer the filling to a 2" full hotel pan.

Step 2
1. Prepare the mashed potatoes according to package directions.
2. Spread evenly over the top of teh meat filling.
3. Sprinkle the mashed potatoes with the tortilla chips and cheese.
4. Place dish in a preheated 400 F convection oven for 5 to 7 minutes to brown the top and melt the cheese.

Yield: 26 servings (10.5 oz. each)