Chili Recipes

1 lb. ground raw turkey

2 cloves garlic, minced

1 17 oz. can cream style corn

2 tsp. dried oregano, crushed

1/2 tsp. ground cumin

1/4 tsp. salt

8 6-inch corn tortillas

1 cup chicken broth or water

1sm.can sliced ripe olives, drained

1 cup shredded cheddar cheese

Optional sour cream, chopped green onions

In large skillet cook turkey and garlic; drain off fat. Stir in corn, prepared Chili Brick®, oregano, cumin and salt. Bring to boiling, reduce heat. Cover and simmer for 5 minutes.

Stack tortillas, cut into 6 wedges. Place wedges in medium mixing bowl; add broth or water. Let stand 1 minute. Drain, reserving the 1/4 cup liquid. Stir the reserved liquid and olives into turkey/chili mixture. In a 2 qt. rectangular baking dish. Layer two cups of the turkey/chili mixture and half of the tortillas; repeat layers. Top with remaining chili mixture, spreading to cover tortillas.

Bake uncovered in a 350° oven about 25 minutes or till heated through. Top with cheese; bake for 2 minutes more. Let stand for 5 minues before serving. Top each serving with sour cream and green onion, if desired.