Spicy Mexican Bake

2 tsp olive oil, divided
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/2 or 1 jalapeno pepper finely chopped
1 garlic clove, minced
7 oz ground veal
1/2 cup canned crushed tomatoes
2 tsp chili powder (or to taste)
2 tsp cilantro
1/4 tsp salt
6 oz pared potato, thinly sliced
1 oz shredded cheddar or colby cheese

Preheat oven to 425F. In 10" nonstick skillet heat 1 tsp oil over high heat; add onion, bell pepper, jalapeno pepper and garlic and saute until softened, 1 to 2 minutes. Add veal and continue cooking, stirring occasionally and breaking up meat, until veal is lightly browned, 3 to 4 minutes. Add tomatoes, chili powder, cilantro, and salt and stir well to combine; cook for 1 minute longer.

Spray two 11/2-cup casseroles with nonstick cooking spray; divide meat mixture into casseroles, spreading evenly. Top each portion of meat with 3 oz potato, overlapping slices slightly. Using a pastry brush, lightly brush each portion of potato with 1/2 tsp oil; bake until potatoes are tender and lightly browned, 25 to 30 minutes. Sprinkle each portion with 1/2 oz cheese and bake until cheese is melted, 2 to 3 minutes longer.

Number of Servings: 2

Recipe submitted by SparkPeople user CINDYS7.