Tamale casserole is comfort food with a Tex-Mex twist. This all-time favorite typically features layers of ground meat, cheese, seasonings, and a cornmeal batter. In this simplified version, torn corn tortillas stand in for the batter.
In a large skillet cook turkey and garlic over medium heat until turkey is brown. Drain fat. Stir in corn, chili, oregano, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside.
Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add broth or water. Let stand for 1 minute. Drain, reserving 1/4 cup liquid. Stir the reserved liquid and drained olives into the turkey mixture. In a 2-quart rectangular baking dish layer 2 cups of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas.
Bake, uncovered, in a 350 degree F oven for 25 minutes or until heated through. Top with cheese; bake for 2 minutes more. Let stand for 5 minutes before serving. Top each serving with sour cream and green onion, if desired. Makes 6 to 8 servings.
(7 g saturated fat,
64 mg cholesterol,
988 mg sodium,
37 g carbohydrates,
2 g fiber,
24 g protein.