1 pound ground turkey breast
1 medium onion, chopped
2 cups each: tomato sauce and enchilada sauce
1 can (15 oz.) pinto beans and juice
12 corn tortillas
3 cups grated fat-free cheddar cheese (10 oz.)
½ cup 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. Serves 10.

Per serving: 266 cal. (22% from fat); 24.4 g protein; 6.5 g fat (0.78 g sat.); 26.5 g carbo.; 1,021 mg sodium; 33 mg chol.; 6.7 g fiber. Exchanges: 2½ lean meat, 1½ bread.

B-man :wink: