Mexican Pot Pie

• 1 lb lean ground turkey (93% lean is best)
• 11 ounces corn, drained
• 15 ounces black beans, drained (or chili beans)
• 4 ounces diced green chilies (or jalepenos)
• 16 ounces salsa
• 4 ounces sliced black olives (optional)
• 4 ounces monterey jack cheese, shredded (1 cup)
• 4 ounces cheddar cheese, shredded (1 cup)
• 8 1/2 ounces Jiffy corn muffin mix
• 1 egg
• 1/3 cup milk
• 1/3 cup reduced-fat sour cream
• 2 teaspoons cumin
• 1 teaspoon garlic powder

1. brown turkey and drain.
2. spray a 2 1/2-3 qt casserole and combine turkey, corn, beans, chilis, salsa and olives. stir in cheese and pour into casserole.
3. mix jiffy mix with egg, milk, sour cream, cumin and garlic.
4. spread over turkey mixture
5. bake at 400 for 25-30 minutes.

lean ground turkey, corn, black beans, green chilies, salsa, black olives, cheese, cheddar cheese, corn muffin, egg, milk, sour cream, cumin, garlic

Taken from www.food.com/recipe/mexican-pot-pie-415028 (may not work)