Title: TEX MEX TURKEY CASSEROLE
Categories: Poultry, Casseroles, Tex-mex
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.

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Popularity: 2% [?]