Ingredients

1 lb. lean ground turkey
1/2 cup onion, diced
15 oz. can black beans, drained and rinsed
15 oz. can diced Mexican-style tomatoes
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. granulated beef bouillon
1/2 tsp. salt
1/4 tsp. pepper
5 russet potatoes, peeled and cubed
1 tbsp. Butter Buds Sprinkles
1 cup fat free sour cream
Salt and pepper to taste
2 yellow summer squash, cubed
1 zucchini, cubed
1- 10 oz. can green mild enchilada sauce
1- 4 oz. can diced mild green chilies
1 cup reduced fat mozzarella or queso fresco, shredded or crumbled

Directions

1. In a large pot, heat salted water to boiling. Boil potatoes until tender. In a large skillet over medium-high heat add ground turkey, onion, cumin, chili powder, beef bouillon, salt and pepper. When meat is about three-fourths of the way browned, add beans and tomatoes.
2. When meat is thoroughly cooked and liquid from tomatoes is reduced by half, remove from heat and strain turkey mixture, reserving liquid. Spread turkey mixture into the bottom of a 3 quart casserole dish.
3. In the same large skillet, cook summer squash and zucchini in reserved liquid until translucent and toasty-looking, cooking in batches if necessary. Spread squash in another layer over turkey mixture in casserole dish.
4. When potatoes are tender, strain most of the water out of the pot. But leave ½ to 1 cup of water in the pot and mash potatoes with a masher or hand mixer. Add butter buds, sour cream and salt and pepper to taste.
5. Spread potatoes over squash in casserole dish.
6. Mix together enchilada sauce and green chilies and pour over potatoes.
7. Sprinkle cheese over enchilada sauce and bake uncovered in a 350 degree oven for about 30 minutes, or until enchilada sauce is bubbly and cheese looks toasty. Serve warm.