Tex mex turkey casserole

Yield: 4 servings

Measure Ingredient
2 teaspoons Vegetable oil
1 Onion, chopped
1 Garlic clove, minced
2 teaspoons Chili powder
1 teaspoon Cumin
½ teaspoon Dried oregano
½ teaspoon Salt
pinch Hot pepper flakes
pinch Pepper
28 ounces Can tomatoes, undrained
2 cups Corn kernels
1 Sweet red/green pepper, chop
¼ cup Fresh parsley, chopped
40 Tortilla chips - unsalted
2 cups Turkey, cooked, cubed
1½ cup Monterey jack cheese, shred or cheddar cheese

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 ½ 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.

Similar recipes