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Turkey Tortilla Pie

A loved one recently had a rough day (as we all do now and then) and we wanted to make something that wasn’t fussy, but that was genuinely warm and comforting. Et voilà . . . Turkey Tortilla Pie! Not truly a pie, but a one-pot savory concoction of healthy and satisfying ingredients with a little kick from chipotle paste, we are happy to report that it did the trick and said ‘grumpy person’ (no names here, please!) was restored to brighter spirits in no time!

Turkey Tortilla Pie

2 medium onions
1 tbs. olive oil, plus a little extra if needed
2 tsp. ground cumin
1 lb. ground turkey
1- 1½ tbs. chipotle paste (to taste)
1×14 oz. can chopped tomates
1×14 oz. can kidney or pinto beans, rinsed and drained
7 oz. can corn,  drained
3 corn tortillas
handful grated cheddar cheese
2 green onions, finely sliced
sour cream or plain yogurt, to serve

In a deep, flameproof casserole dish, cook the onions in the oil for 8 minutes, or until soft. Add the cumin and stir for 1 minute, then stir in the ground turkey. Turn up the heat and cook for 4-6 minutes, stirring occasionally, unit the turkey is browned. Stir in the chipotle paste, tomatoes, and half a can of water. Simmer for 5 minutes, then add the beans and corn. Season and cook until thick and piping hot.

Heat the broiler. Snip the tortillas into wedges and place on top. Scatter with the cheese and broil for a few minus until the topping is crisp, taking care that it doesn’t burn. Sprinkle with green onions and serve with sour cream or yogurt.

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