---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Casseroles, Tex-mex
       Yield: 4 servings
       2 ts Vegetable oil
       1    Onion, chopped
       1    Garlic clove, minced
       2 ts Chili powder
       1 ts Cumin
     1/2 ts Dried oregano
     1/2 ts Salt
         pn Hot pepper flakes
         pn Pepper
      28 oz Can tomatoes, undrained
       2 c  Corn kernels
       1    Sweet red/green pepper, chop
     1/4 c  Fresh parsley, chopped
      40    Tortilla chips - unsalted
       2 c  Turkey, cooked, cubed
   1 1/2 c  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 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.