TURKEY ENCHILADA PIE

Ingredients

• 1 tbsp canola oil
• 1 lb (0.5 kg) ground turkey
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 2 tsp ground cumin
• 1 can (14 oz/398 mL) stewed tomatoes
• 1/2 cup mild salsa
• 1 can (113 mL) chopped green chilies, drained
• 1 cup frozen kernel corn, thawed
• 1/2 cup sliced black olives
• 1/4 tsp salt
• 4 flour tortillas (8 inch)
• 2 cups shredded cheddar cheese

Directions

1. Heat oil in a large frypan over medium heat. Add turkey and cook until no longer pink. Stir in peppers and cumin; sauté for 2 minutes. Add tomatoes, salsa, green chiles, corn, olives and salt. Bring to a boil.
2. Reduce heat and simmer, breaking up tomatoes with a spoon, until mixture is thickened, about 10 – 15 minutes. Turkey filling may be prepared to this point and refrigerated, covered, for up to 24 hours.
3. Preheat oven to 350°F.
4. Place 2 tortillas on bottom of a greased quiche pan. Spread half of turkey mixture over tortillas. Sprinkle with 1/3 of cheese. Top with a tortilla, remaining filling and half of remaining cheese. Place remaining tortilla on top.
5. Bake, covered, for 30 minutes. Uncover and sprinkle with remaining cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes. Let stand 5 before serving.