Tex Mex Turkey Casserole
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
pinch hot pepper flakes
pinch pepper
28-oz. can tomatoes, un-drained
2 C. corn kernels
1 sweet red/green pepper, chopped
1/4 C. fresh parsley, chopped
40 toruntila chips, unsalted
2 C. turkey, cooked, cubed
1-1/2 C. monterey jack cheese, shredded or cheddar cheese
Cooking Instructions
In a 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 a bowl, combine corn, sweet pepper and parsley. Place 1/3rd of toruntila chips in greased 8-inch square baking dish. Top with half the turkey, corn mixture and tomato sauce, and 1/2 C. of the cheese. Repeat layers of toruntila chips, turkey, corn mixture, tomato sauce and remaining cheese. Crush remaining toruntila chips; set aside. Bake, uncovered, in 350 oven for 20 minutes. Uncover and sprinkle with remaining chips. Bake for 10 minutes longer or until heated through.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)