| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Tex-Mex | Poultry, Casseroles, Tex-mex | 4 | Servings |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | Garlic clove, minced | |
| 2 | ts | Chili powder |
| 1 | ts | Cumin |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Salt |
| pn | Hot pepper flakes | |
| pn | Pepper | |
| 28 | oz | Can tomatoes, undrained |
| 2 | c | Corn kernels |
| 1 | Sweet red/green pepper, chop | |
| 1/4 | c | Fresh parsley, chopped |
| 40 | Tortilla chips – unsalted | |
| 2 | c | Turkey, cooked, cubed |
| 1 1/2 | c | Monterey jack cheese, shred or cheddar cheese |
INSTRUCTIONS
In large skillet, heat oil over medium heat; cook onion and garlic for 3 minutes or until softened. Stir in chili powder, cumin, oregano, salt, hot pepper flakes and pepper; cook for 1 minute. Add tomatoes; crush with potato masher. Bring to boil; reduce heat and simmer for 20-30 minutes or until most of liquid has evaporated, In bowl, combine corn, sweet pepper and parsley. Place one-third of tortilla chips in greased 8-inch square baking dish (2 litre). top with half the turkey, corn mixture and tomato sauce, and 1/2 cup of the cheese. Repeat layers of tortilla chips, turkey, corn mixture, tomato sauce and remaining cheese. Crush remaining tortilla chips; set aside. Bake, uncovered, in 350F(180C) oven for 20 minutes. Uncover and sprinkle with remaining chips. Bake for 10 minutes longer or until heated through.
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