| 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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