Tex Mex Turkey Casserole

Recipe Ingredients

2 teaspoons	10ml	Vegetable oil
1		Onion - chopped
1		Garlic clove - minced
2 teaspoons	10ml	Chili powder
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Salt
1		Hot pepper flakes
1		Pepper
1		Tomatoes - undrained
2 cups	125g / 4.4oz	Corn kernels
1		Sweet red or green pepper - chop
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
40		Tortilla chips - unsalted
2 cups	474ml	Turkey - cooked, cubed
1 1/2 cups	219g / 7.7oz	Monterey jack cheese - shred - or cheddar cheese

Recipe Instructions

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 liter).

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.

Source:
Eat More, Weigh Less, Dean Ornish

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