I have changed it slightly, adding more cheese and such, and my mom suggested the addition of the salsa as well. This is a tasty, easy dish that can be made in advance (prep through the assembly step) and then heated through later if you are crunched for time. As always with comfort food, not pretty to photograph, but delicious to eat!
adapted from Best-Loved Casseroles
Makes 4 servings
9 (6-inch) corn tortillas
1 tablespoon olive oil
1 package ground turkey (usually about 1 1/4 pounds)
1/2 cup chopped onion
3/4 cup (8 ounce bottle) taco sauce
1 can (4 ounces) chopped green chilis, drained
1 package (10 ounces) frozen corn, thawed
1 cup shredded cheddar cheese
1 cup salsa
sour cream (optional)
4 cups prepared rice (for serving)
Preheat oven to 400 degrees F. Coat an 11 x 7 baking dish with cooking spray.
Place tortills on large baking sheet; overlapping tortillas as little as possible. Bakes 4 minutes, turn tortillas. Continue baking 4 more minutes or until tortillas are crisp. Set aside to cool.
Heat olive oil in a large non-stick skillet over medium heat. Add turkey and onion. Cook and stir until turkey is browned and onion is tender, about 5 minutes.
Add taco sauce, chilis, and corn. Reduce heat and simmer 5 minutes.
Break 3 tortillas into pieces and arrange over the bottom of prepared baking dish. Spoon half of the turkey mixture over tortillas, sprinkle with half of the cheese, and top with all of the salsa.
Repeat broken tortilla, turkey, and cheese layers. Top with remaining 3 broken tortillas. Bake 10 minutes or until cheese is melted and casserole is heated through.
Garnish with sour cream if desired and serve over rice.