Tex-mex turkey casserole
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.