2 (8 oz. ea.) pkgs. Jiffy corn bread mix
1 lb. ground turkey or hamburger
1/2 onion, chopped
2 large cloves garlic, diced
1 tsp. cumin
2 tsp. chili powder
1 tsp. garlic salt
pinch of red pepper flakes
2 large potatoes, cubed and par-boiled
1 (15 oz.) can corn, drained
1 (15 oz.) can diced tomatoes (Hunts)
1 (15 oz.) can kidney beans, drained
1 (4 oz.) can sliced black olives, drained
1 jalapeno pepper, diced
1/2 cup salsa (your choice)
1 env. dry ranch dressing mix (HIDDEN VALLEY®)
2 cups shredded or grated cheese (your choice)

GARNISH:

dairy sour cream (put a dollop on the side)

In a large skillet brown your meat along with onions, garlic, cumin, chili powder, garlic salt and red pepper.

Peel and dice potatoes to bite size and put in a pan of boiling water for 4 minutes. Drain potatoes and set aside.

Prepare corn bread as directed on package -- do not cook, set aside.

After meat is browned add corn, diced tomatoes, kidney beans, black olives, jalapeno pepper, salsa, potatoes, and the dry Ranch dressing mix. Heat in skillet for 5 minutes. Pour mixture into a greased 13x9-inch pan and mix in the cheese. Finally, top with the corn bread mixture.

Bake at 350°F for 45 minutes. Allow to sit for 5 minutes before serving.

Serve with a dollop of dairy sour cream.

Submitted by: Angela Tramontana