Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cups mushrooms
• 2 teaspoons kosher salt , or to taste
• 1 cup onion
• 2 pounds ground turkey
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons smoked paprika
• 0.25 teaspoons garlic powder
• 1 pinch cayenne pepper
• 0.25 cups all-purpose flour
• 1 , 4 ounce
• 1 red bell pepper , seeded and diced
• 2.5 cups chicken broth
• 6 ounces shredded Cheddar cheese , divided
• 1 , 32 ounce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat butter and olive oil in a large skillet over high heat, and cook and stir mushrooms with a big pinch of the salt until golden brown, 3 to 5 minutes.
3. 3 Add onions and sauté until onions turn translucent, about 3 minutes. Add turkey, and cook for a few minutes, breaking meat up into smaller crumbles.
4. 4 Stir in the rest of the salt, black pepper, paprika, garlic powder, and cayenne pepper. Reduce heat to medium high, and cook until turkey is lightly browned and crumbly and liquid is mostly evaporated, 3 to 4 minutes.
5. 5 Sprinkle over and stir in flour; cook, stirring, to cook out the raw taste of the flour, another 3 to 4 minutes. Stir in green chiles, bell pepper, and chicken broth. Wait for the mixture to simmer, and cook, stirring, until the liquids thicken, and the texture is to your liking, about 2 minutes. Mixture can be reduced to thicken further, or broth can be added for a thinner texture.
6. 6 Taste and adjust seasoning if needed. Transfer to a 9x12-inch, 9x13-inch, or equivalent casserole dish and smooth out the top. Top surface evenly with 4 ounces shredded cheese, and press cheese in lightly with the tip of a spatula.
7. 7 Cover casserole surface evenly with 1 layer of frozen or thawed tater tots (if using frozen, add a few minutes to the oven time). Reserve any remaining tots for another use. Top with remaining cheese.
8. 8 Bake in the preheated oven until tater tots are crisp and golden, 30 to 35 minutes.

Nutrition per serving