Title: Tex Mex Turkey Casserole
Categories: Poultry Casserole Tex
Yield: 4 Servings
| 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 |
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.