• 1 lb. ground turkey breast
• 1 medium onion, chopped
• 2 C. each: tomato sauce and enchilada sauce
• 1 can (15 oz.) pinto beans and juice
• 12 corn tortillas
• 3 C. grated fat-free cheddar cheese (10 oz.)
• 1/2 C. sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. Bake in a preheated 325 degree oven for 50 to 60 minutes, or until hot.

Yield: 10 servings