Mexican Torta

Serves 6

1/2 pound ground turkey
1 tablespoon olive oil
1 envelope taco seasoning (low-sodium, if available)
2 medium onions, chopped
2 cloves garlic, pressed
1 (4 oz.) can chopped green chilis, drained
16 corn tortillas, cut into wedges
2 cups shredded reduced-fat Monterey Jack cheese
1 (16 oz.) can refried beans (use fat-free)
1 (7 oz.) jar roasted red bell peppers, drained
salsa
low-fat sour cream

In a skillet, heat olive oil over medium high heat and cook onions
till translucent. Add garlic and cook another minute. Then add turkey,
and cook until browned, breaking into small pieces, as you go. Add the
taco seasoning package according to package directions mixing well and
allowing to simmer for a couple of minutes until slightly thickened.
Stir in the chilies and set aside.

Heat oven to 400 degrees.

Lightly grease a 10" pie plate. Place one fourth of the tortilla
pieces on the bottom of the pie plate (till covered). Spread with half
of the turkey mixture; sprinkle with 1 cup of the cheese. Place
another one fourth of the tortillas on cheese; spread with beans.
Place yet another one fourth of the tortillas on beans; top with
roasted peppers. And finally, place the remaining tortillas on the
roasted peppers and spread with remaining turkey mixture. Top with
remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until
cheese is melted and center is hot. Let sit 10 minutes before cutting
into your masterpiece.

Can be served with salsa and sour cream, if desired.

Per serving: 339 Calories (kcal); 9g Total Fat; (25% calories from
fat); 20g Protein; 42g Carbohydrate; 4g Fiber; 34mg Cholesterol; 942mg
Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates

SERVING SUGGESTIONS: Serve with brown rice, steamed broccoli and a
bowl of baby carrots for the table.

VEGETARIANS: Substitute TVP crumbles for the turkey.