1 pound ground turkey
1/2 red onion, finely diced
1 jalapeno, minced (seeded for less heat, sissy)
4 cloves garlic, minced
1 Tbs. chili powder
1 Tbs. cumin
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can kidney beans, drained and rinsed
1 (4 oz) can diced chiles
1 (11 oz) can Mexi-corn, drained
1-2 cups (or more!) Frito chips
1-2 cups shredded cheddar cheese
coarse salt and freshly ground pepper
Preheat oven to 375. Heat the oil in a large sauté pan over medium-high. Add the ground turkey; cook until browned all over, about 6 minutes. Add a pinch of salt and pepper. Add the onions, jalapeno peppers and garlic. Sauté until veggies have softened, about 4 minutes. Add the cumin and chili powder; sauté another minute. Add the tomatoes, beans, chiles and corn. Give a good pinch of salt and pepper to the mix and cook for 5 to 10 minutes, until it’s all combined. Pour the mix into a baking dish (mine was 2 quarts. I bet a 9×13 would be perfect). Nestle the Fritos down in the chili mix. Not too far down in it, just sort of on top. Whatever you want! Top with shredded cheese and bake for 30 minutes, or until the cheese is melted and slightly bubbling. Garnish with cilantro, if desire.