This is a quick and easy meal with lots of flavor and options. In this version, I used some fresh ingredients that could be eliminated if we were offshore and had exhausted our produce and meat selections (which happens during long crossings or in uninhabited harbors). We don’t have a freezer, so we’ll be stocking up on dried and canned foods for these passages.
I used Jennie O natural ground turkey sausage in this recipe, because I like layering different spice combinations. (And it comes encased in a tube, which is great for storage in our small fridge.) You could use any plain ground meat or eliminate it altogether for a vegetarian meal. We like a bit of a kick in our spices; you can reduce or increase what I use for more or less spice. You can also use different canned beans such as kidney, pinto, black, navy, white or chili.
This recipe serves eight if made as a full casserole in a 9 x 13 pan. I removed half of the mixture before adding the corn and cooked in an 8 x 8 pan and saved the other half to serve over rice or in baked potatoes for another meal.
- 2 tablespoons habanero flavored olive oil (you can use any oil, flavored or not)
- 1 lb ground turkey sausage
- 1/4 cup diced roasted garlic cloves (or 3 diced raw garlic cloves)
- 1 cup diced white onion
- 1 tablespoon chili pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (10 oz) diced tomatoes with spices (undrained)
- 1 can (10 oz) kidney beans (drained and rinsed)
- 1 can (10 oz) chili beans (undrained)
- 1 can (4.5 oz) fire roasted chopped green chiles (undrained)
- 1 can (10 oz) whole kernel corn
- Flour tortillas cut in half (you can use corn instead)
- 2 cups shredded cheese (for 8 x 8 pan; 4 cups for 9 x 13)
- Sour cream
- Optional toppings: cilantro, green or raw onions
- Heat the oil in a Dutch oven or large pot and add the meat, onions and garlic. Cook until meat is no longer raw and the onions and garlic are soft, stirring often.
- Add the chili pepper, cumin and paprika; stir and cook for 2 minutes.
- Add the tomatoes, beans and chiles and stir. Cook on high for a few minutes to thoroughly heat and then reduce to a simmer for 10 minutes.
- This is where I divide the chili mixture in half for a future meal if only making this dish for two or four people.
- Add the corn and stir.
- In a greased pan (9 x 13 if using the full mixure; 8 x 8 or 9 x 9 if using half), layer the tortillas so it covers the pan.
- Put half of the chili mixture on top of the tortillas and then spread half of the cheese on top of the chili. Repeat with another layer of tortillas, chili and cheese.
- Bake at 350 degrees for 30 minutes. Let stand for 5 minutes to allow the ingredients to set to make cutting and plating easier.
- Serve with sour cream (and optional toppings if desired).
The 8 x 8 pan serves 4 with leftovers for another use; the 9 x 13 serves 8.