Tex Mes Turkey Casserole
|Vegetable oil||2 Teaspoon (10 Milliliter)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Hot pepper flakes||1 Pinch|
|Tomatoes||1 Can (10 oz)|
|Corn kernels||2 Cup (32 tbs)|
|Sweet pepper||1 , chopped (Red Or Green)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Unsalted tortilla chips||40|
|Cubed cooked turkey||2 Cup (32 tbs)|
|Shredded monterey jack cheese/Cheddar cheese||1⁄2 Cup (8 tbs)|
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, crushing with potato masher; bring to boil.
Reduce heat and simmer for 20 to 30 minutes or until most of the liquid has evaporated.
In bowl, combine com, red pepper and parsley.
Arrange one third of the tortilla chips in greased 8 inch (2 L) square baking dish.
Top with half of the turkey, half of the corn mixture, half of the tomato sauce and 1/2 cup (125 mL) of the cheese.
Repeat layers, ending with all of the remaining cheese.
Crush remaining tortilla chips; set aside.
Bake, covered, in 350Â°F (180Â°C) oven for 20 minutes.
Uncover and sprinkle with reserved tortilla chips; bake for 10 minutes longer or until heated through.