Turkey Tortilla Casserole

Name: Turkey Tortilla Casserole
Cuisine: United States
Ingredients: 1 quart Tamale Sauce; ½ cup sliced pitted black olives; 3 cups ½-inch-dice cooked white turkey meat; ⅛ teaspoon cayenne; 1 teaspoon chili powder; ¾ cup chunky-style tomato sauce (Use a 15-ounce can and reserve the remainder for Tamale Sauce opposite.); ¼ teaspoon freshly ground pepper; 1 red bell pepper, diced and sautéed for 3 minutes in 1 tablespoon olive oil; 1 red bell pepper, diced and sautéed for 3 minutes in 1 tablespoon olive oil; 1½ cups fresh corn, blanched for 3 minutes, or frozen corn, defrosted; 1½ cups fresh corn, blanched for 3 minutes, or frozen corn, defrosted; 1 pound tortilla chins (Use thick and crisp triangular corn chips that are actually made from cut tortillas, not the orange extruded ones made by the big commercial companies.); 1 pound tortilla chins (Use thick and crisp triangular corn chips that are actually made from cut tortillas, not the orange extruded ones made by the big commercial companies.); 2 teaspoons Worcestershire sauce; 1 teaspoon sugar; ½ cup grated Jalisco or Monterey Jack cheese; 1 pound tortilla chins (Use thick and crisp triangular corn chips that are actually made from cut tortillas, not the orange extruded ones made by the big commercial companies.); 1 pound tortilla chins (Use thick and crisp triangular corn chips that are actually made from cut tortillas, not the orange extruded ones made by the big commercial companies.); 1 pound tortilla chins (Use thick and crisp triangular corn chips that are actually made from cut tortillas, not the orange extruded ones made by the big commercial companies.); ½ cup grated Jalisco or Monterey Jack cheese

Preparation info

Serves
12

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Among a stellar group of leftover creations, this dish is the champion. At least it is a sensation with our kids. The first time we tested this recipe we left it in the kitchen for about 10 minutes and returned to find Jessica, our very fussy 15-year-old, camped over the casserole. Half of it had been eaten.

The recipe came to us by way of Barbara Goldie, one of San Francisco’s most charming hostesses.

Ingredients

Americas
United States
San Francisco
Leftovers
Dinner
Gluten-free

Ingredients

Method