Thread: Mexican Casserole with Tortilla Chips

Nonstick cooking spray
12 ounces lean ground turkey
1 bag (8 ounces) frozen bell pepper stir-fry mixture, thawed
1 can (14 1/2 ounces) no-salt-added stewed tomatoes
3/4 teaspoon ground cumin
1/2 teaspoon salt (optional)
1 1/2 ouces finely shredded reduced fat sharp Cheddar cheese
2 ounces light tortilla chips, slightly crumbled

Coat large nonstick skillet with cooking spray. Brown turkey over medium heat until no longer pink, stirring to break up meat. Add pepper mixture, tomatoes and cumin. Bring to a boil. Reduce heat. Cover; simmer 20 minutes or until vegitables are tender.

Remove from heat. Stir in salt, if desired. Sprinkle evenly with cheese and chips.