Set Oven to High Broil. Wash & dry all produce. Dice potatoes.

Core, de-seed, and dice green peppers.

Peel onion & dice into small pieces.

Peel & finely chop garlic cloves.

De-seed jalapeños & finely chop.

Place potatoes into medium sauce pan, fill with water & add iodized salt. Boil until tender enough to mash to desired consistency (approximately 15 minutes). Drain & replace potatoes into pot.

Meanwhile- place ground beef (or ground turkey) into large pan on medium-high heat. Add green pepper & salt/pepper to taste. Cook until lightly browned & add onion. Cook until onion is soft (approximately 5 minutes).

Add garlic, taco seasoning, and jalapeño to taste (leaving enough aside to garnish later. Mix & cook until jalapeño is softened to desired texture. Add 2 Tbsp of flour & stir.

Mix in 1 cup water, Better Than Bouillon Chicken Stock Concentrate, and 2 Tbsp sugar free ketchup. Simmer until thickened then taste & season to taste w/ salt & pepper.

If your pan is not oven proof (cast iron) then transfer meat mixture to baking dish.

Mash potatoes & mix in sour cream (if you like your potatoes a little more creamy add a splash of skim milk). Season w/ salt, pepper, and garlic powder (if desired).

Spread mashed potatoes on top of meat mixture leaving an inch of space from the edges of the dish. Broil until potatoes are browned and bubbling (approximately 4 minutes). Garnish with jalapeños.

Serve & Enjoy!