TEX MEX TURKEY CASSEROLE

Servings: 4
Ingredients:

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.

—–