Ingredients:
2 tsp vegetable oil
1 onion, chopped
1 garlic clove, minced
2 tsp chili powder
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
1 pinch hot pepper flakes
1 pinch pepper
28 oz can tomatoes, undrained
2 cup corn kernels
1 sweet red/green pepper, chop
1/4 cup fresh parsley, chopped
40 tortilla chips - unsalted
2 cup turkey, cooked, cubed
1 1/2 cup monterey jack cheese, shred or che, ddar cheese
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 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.
Servings: 4
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