| turkey Tamale Casserole tamale Casserole Is Comfort Food With A Tex-mex Twist. This All-time Favorite Typically Features Layers Of Ground Meat, Cheese, Seasonings, And A Cornmeal Batter. In This Simplified Version, Torn Corn Tortillas Stand-in For The Batter. 1 Pound Uncooked Ground Turkey
2 Cloves Garlic, Minced
1 (14 To 16 Ounce) Can Cream-style Corn
1 (10 1/2 Ounce) Can Chili Without Beans
2 Teaspoons Dried Oregano, Crushed
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Salt
8 (6-inch) Corn Tortillas
1 Cup Chicken Broth Or Water
1 (2 1/4 Ounce) Can Sliced Pitted Ripe Olives, Drained
1 Cup Shredded Cheddar Cheese (4 Ounces)
dairy Sour Cream (optional)
thinly Sliced Green Onion (optional) in A Large Skillet Cook Turkey And Garlic Over Medium Heat View Turkey Is No Longer Pink. Drain Fat. Stir In Corn, Chili, Oregano, Cumin, And Salt. Bring To Boiling; Reduce Heat. Cover And Simmer For 5 Minutes. Remove From Heat. Set Aside. stack Tortillas; Cut Into 6 Wedges. Place Wedges In A Medium Mixing Bowl; Add Broth Or Water. Let Stand For 1 Minute. Drain, Reserving 1/4 Cup Liquid. Stir The Reserved Liquid And Drained Olives Into The Turkey Mixture. in A 2-quart Rectangular Baking Dish Layer 2 Cups Of The Turkey Mixture And Half Of The Tortillas; Repeat Layers. Top With Remaining Turkey Mixture, Spreading To Cover Tortillas. Bake, Uncovered, In A 350 Degrees F Oven For 25 Minutes Or View Heated Through. Top With Cheese; Bake For 2 Minutes More. Let Stand For 5 Minutes Before Serving. top Each Serving With Sour Cream And Green Onion, If Desired. makes 6 To 8 Servings. |
