Mexican Casserole With Tortilla Chips

What You Will Need:

Measuring spoons

1 can opener

1 food chopper

1 rolling pin

1 skewer

1 skillet

1 casserole dish

Paper towels

Ingredients:

2 teaspoons of olive oil

12 ounces of ground turkey

1 can (about 14 ounces) of stewed tomatoes

½ of a 16 ounce package of frozen bell pepper stir-fry blend, thawed

¾ teaspoon of ground cumin

½ teaspoon of salt

½ cup of finely shredded sharp Cheddar cheese

2 ounces of tortilla chips, crushed

Cooking Directions:

Heat oil in large skillet over medium heat. Add turkey;

cook until no longer pink,

stirring to break up meat.

Stir in tomatoes, bell peppers, cumin and salt;

bring to a boil.

Reduce heat to low;

cover and simmer for 20 minutes,

or until vegetables are tender.

Sprinkle with cheese and tortilla chips.

Variation:

Sprinkle chips into a casserole. dish

Spread cooked turkey mixture evenly over the chips and top with cheese.

Makes 4 servings.

Hints and Tips for the Kitchen:

Temperature Control Part 2:

(Keeping Hot Foods Hot)

On Hot Trays And Trivets:

* Always preheat the tray and have the food hot and covered when it's placed on the tray.

Temperature Control Part 3:

(Keeping Hot Foods Hot)

In Hot Water:

* A small amount of food can be kept hot in the top of a double boiler, with boiling water in the bottom pan.

* Set a baking dish or platter holding hot food on top of a pan of simmering water. Cover with foil, the food should stay hot up to an hour.

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