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, 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 cheddar cheese
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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.
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