Turkey Tortilla Pie
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Garlic cloves||4 Large, chopped|
|Ground turkey||1 1⁄4 Pound|
|Canned red kidney beans||16 Ounce, rinsed, drained (1 Can)|
|Diced peeled tomatoes with juices||15 Ounce (1 Can)|
|Mild salsa||1⁄2 Cup (8 tbs) (Purchased)|
|Ground cumin||1 Tablespoon|
|Chili powder||1 1⁄2 Teaspoon|
|Corn tortillas||6 , cut into wedges|
|Grated cheddar cheese||1 Cup (16 tbs)|
Preheat oven to 350Â°F.
Heat oil in heavy large skillet over medium high heat.
Add onion and garlic and saute 5 minutes.
Add turkey and saute until cooked through, breaking up clumps with back of spoon, about 10 minutes.
Mix in beans, tomatoes with juices, salsa, cumin and chili powder.
Simmer turkey mixture until thickened, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm before continuing.)
Spread half of turkey mixture in 9 inch deep dish pie plate.
Arrange half of tortilla wedges over.
Sprinkle with half of cheese.
Repeat layering of turkey mixture, tortillas and cheese.
Bake until cheese melts and pie is heated through, about 30 minutes.
Let cool 5 minutes.