Tex Mes Turkey Casserole Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Vegetable oil2 Teaspoon (10 Milliliter)
 Onion1 , chopped
 Garlic1 Clove (5 gm), minced
 Chili powder2 Teaspoon
 Ground cumin1 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Hot pepper flakes1 Pinch
 Tomatoes1 Can (10 oz)
 Corn kernels2 Cup (32 tbs)
 Sweet pepper1 , chopped (Red Or Green)
 Chopped parsley1⁄4 Cup (4 tbs)
 Unsalted tortilla chips40
 Cubed cooked turkey2 Cup (32 tbs)
 Shredded monterey jack cheese/Cheddar cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 8810 Calories from Fat 3236

% Daily Value*

Total Fat 360 g553.5%

Saturated Fat 47.8 g238.9%

Trans Fat 0 g

Cholesterol 242.9 mg

Sodium 1895.4 mg79%

Total Carbohydrates 1161 g387.1%

Dietary Fiber 142.6 g570.4%

Sugars 33.2 g

Protein 225 g450%

Vitamin A 243.1% Vitamin C 378.7%

Calcium 298.7% Iron 229.7%

*Based on a 2000 Calorie diet

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, crushing with potato masher; bring to boil.
Reduce heat and simmer for 20 to 30 minutes or until most of the liquid has evaporated.
In bowl, combine com, red pepper and parsley.
Arrange one third of the tortilla chips in greased 8 inch (2 L) square baking dish.
Top with half of the turkey, half of the corn mixture, half of the tomato sauce and 1/2 cup (125 mL) of the cheese.
Repeat layers, ending with all of the remaining cheese.
Crush remaining tortilla chips; set aside.
Bake, covered, in 350°F (180°C) oven for 20 minutes.
Uncover and sprinkle with reserved tortilla chips; bake for 10 minutes longer or until heated through.
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