1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 1/2 pound ground turkey or beef

1-15 ounce can tomato sauce

1-12 ounce can Mexican-style corn

3/4 teaspoon dried oregano

Salt and pepper to taste

2 1/2  cups instant mashed potato flakes

1 1/2 cups sour cream (or plain Greek yogurt)

1/2 cup water

2 cups cheddar cheese, grated

 

In a large skillet, saute’ onion and garlic together in the olive oil. When onions are softened and translucent, add ground meat and cook until all the pink is gone.

Add the tomato sauce, corn, oregano and salt and pepper. Mix well and heat to a simmer for 15 minutes over low heat.

Meanwhile, mix together potato flakes, sour cream (or yogurt) and water in a medium bowl. (Or mash your real spuds.)

Spread potato mixture evenly over the bottom of a greased 9 x 13 inch baking pan and pat down firmly.

Add meat and tomato mixture over the potato layer, then top with grated cheese.

Bake at 350 degrees for about 30 minutes or until cheese is bubbly and dish is heated through.