TURKEY TORTILLA CASSEROLE

             (Just in time for Thanksgiving leftovers)

Ingredients:

	2 med onions, chopped (about 2 cups)
	1 clove garlic, chopped (more to taste)
	2 Tablespoons cooking oil

	1 6 oz can black olives (quartered - reserve some of the liquid)
	1 16 oz can tomatoes
	1 6 oz can tomato paste
	2 teaspoons chili powder (more to taste)
	(Pinch salt and sugar, to taste)

	2 1/2 cups cooked turkey or chicken, cubed or roughly chopped
	2 Tablespoons parsley or cilantro, chopped
	6 corn tortillas
	1 1/2 cups grated cheese (cheddar and Monterey jack mix)

Preheat oven to 350 degrees.

Heat oil in large frying pan.  Cook onion and garlic for 3 minutes.  Add
tomatoes, tomato paste, 1/2 cup of liquid from can of olives, and spices.  
Cover pan and simmer for 3-5 minutes more.  Add meat, greens, and olives
and heat through.  Taste and correct seasonings.

Heat tortillas breifly (15 seconds with damp paper towel in microwave or
dry skillet).  Cut into quarters or sixes with scissors or knife.

Assemble in a medium-size round or oval casserole, like so:

Tomato-meat mixture
Layer of tortilla pieces
Cheese

torta-style till the dish is full.

(My casserole dish takes two or three repetitions.)  Top with tortillas,
cheese, and some olives.

Bake till hot throughout and the cheese is bubbly (15-20 mins?).


If you have chile peppers or red bell peppers around, frying them up
(diced) with the onions and garlic is nice.

Charlotte L. Blackmer
(variation on Blackmer family favorite)