Tex Mex Turkey Casserole
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 28 | ounces |
tomatoes, canned
undrained |
|
| 2 | cups |
corn
|
|
| 1 | each |
sweet red bell peppers
or green pepper, chopped |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 40 | each |
tortilla chips
unsalted |
*
|
| 2 | cups |
turkey
cooked, cubed |
*
|
| 1 ½ | cups |
monterey jack cheese
or cheddar cheese, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 809.2 | ml/g |
tomatoes, canned
undrained |
|
| 473 | ml |
corn
|
|
| 1 | each |
sweet red bell peppers
or green pepper, chopped |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 4E+1 | each |
tortilla chips
unsalted |
*
|
| 473 | ml |
turkey
cooked, cubed |
*
|
| 355 | ml |
monterey jack cheese
or cheddar cheese, shredded |
|
Directions
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 to 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 .
Top with half the turkey, corn mixture and tomato sauce, and ½ 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 350℉ (180℃) F(180C) oven for 20 minutes.
Uncover and sprinkle with remaining chips.
Bake for 10 minutes longer or until heated through.
