Monterey Tortilla Casserole
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
tortilla chips
coarsely crushed |
*
|
| 2 | cups |
turkey
cooked, cubed |
*
|
| 16 | ounces |
creamed corn
canned |
|
| ¾ | cup |
picante sauce
|
* |
| ½ | cup |
black olives
sliced |
*
|
| 1 | cup |
cheddar cheese
shredded, about 4 ounces |
|
| 1 | x |
green bell peppers
or red pepper, chopped |
*
|
| 1 | x |
tortilla chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tortilla chips
coarsely crushed |
*
|
| 473 | ml |
turkey
cooked, cubed |
*
|
| 462.4 | ml/g |
creamed corn
canned |
|
| 177 | ml |
picante sauce
|
* |
| 118 | ml |
black olives
sliced |
*
|
| 237 | ml |
cheddar cheese
shredded, about 4 ounces |
|
| 1 | x |
green bell peppers
or red pepper, chopped |
*
|
| 1 | x |
tortilla chips
|
*
|
Directions
In 2-quart casserole layer crumbled chips, turkey, corn and picante sauce.
Top with olives and cheese.
Bake at 350℉ (180℃) F for 40 minutes or until hot. Top with pepper. Serve with chips.
