Yield: 4 servings
|2 teaspoons||Vegetable oil|
|1||Garlic clove, minced|
|2 teaspoons||Chili powder|
|½ teaspoon||Dried oregano|
|pinch||Hot pepper flakes|
|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.