Green Spring Chili and French Fry Pie

From Everyday With Rachael Ray

1 28oz pkg frozen shoestring potato fries
2 Tbsp extra-virgin olive oil (EVOO)
1 pounds ground turkey breast
salt and fresh ground black pepper
1 tsp poultry seasoning
1 tsp ground cumin
1 onion, finely chopped
2 garlic cloves, chopped
1 15oz can white kidney beans or cannellini beans, drained
3/4 C beer or chicken broth
2 C store-bought tomatillo salsa
2 Tbsp chopped cilantro or flat-leaf parsley
4 scallions, finely chopped
1 tsp chili powder
2 pinches cayenne pepper

Preheat the oven to 425. Arrange the fries in a single layer on a rimmed baking sheet and bake, tossing halfway through, until browned, 25 minutes.
Meanwhile, heat the EVOO in a large nonstick skillet over medium-high heat. When the oil smokes, add the turkey and cook, breaking up the meat. Season with salt and pepper, the poultry seasoning and cumin; brown and crumble the meat for 3-4 minutes. Add the onion and garlic and cook for 5 minutes more. Add the beans and stir to heat through. Add the beer and cook for about 1 minute. Stir in the salsa and simmer the chili over low heat. When the fries finish baking, stir the cilantro into the chili. Transfer the chili to a medium casserole and top with the scallions.
Mix a teaspoon of salt with the chili powder and cayenne. Remove the fries from the oven and top with the seasoned salt. Pile the fries on top of the casserole, evenly covering the green chili, and serve.