Recipe - Tex-Mex Turkey Casserole

2 teaspoon Vegetable oil
1 Onion, chopped
1 Garlic clove, minced
2 teaspoon Chili powder
1 teaspoon Cumin
One half teaspoon Dried oregano
One half teaspoon Salt
pn Hot pepper flakes
pn Pepper
28 ounce Can tomatoes, undrained
2 cup Corn kernels
1 Sweet red/green pepper, chop
One fourth cup Fresh parsley, chopped
40 Tortilla chips unsalted
2 cup Turkey, cooked, cubed
1 One half cup Monterey jack cheese, shred
or cheddar cheese

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 2030 minutes or
until most of liquid has evaporated, In bowl, combine corn, sweet pepper
and parsley. Place onethird of tortilla chips in greased 8inch square
baking dish (2 litre). top with half the turkey, corn mixture and tomato
sauce, and One half 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.