Enchilada Pie

The best thing about this recipe is most of it can be done ahead of time to make preparation time not so demanding. Do steps 1 - 3 ahead of time and put in fridge until you are ready to assemble the "pie".

1 tbsp olive oil
1 cup chopped bell pepper
1 lb lean ground turkey
2 tsp ground cumin
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1/2 cup enchilada sauce
1 can (4 oz) chopped green chiles
1 cup frozen corn
3/4 cup canned sliced black olives
4 6-8 in corn tortillas (or flour, but I like corn best)
1 bag (8 oz) shredded mexican blend
Toppings: sour cream, chopped tomato, onion and scallion

1. You'll need a round 3qt glass baking dish. (I used my big pie dish).
2. Heat oil in large skillet over medium heat. Add pepper; saute 3 to 4 minutes. Add turkey; cook, breaking up chunks, 5 minutes or until no longer pink. Stir in cumin, tomatoes, enchilada sauce, and chiles.
3. Bring to a simmer and cook 10 minutes to develp flavors.

This is where i stop when preparing ahead of time.

4. Stir in corn and olives.
5. heat oven to 350°F.
6. To assemble: Line bottom of baking dish with 2 tortillas. Top with 1/2 the meat mixture, then about 1/3 the cheese. top with a tortilla, the remaining meat filling, 1/2 the remaining cheese, then remaining tortilla. cover with foil.
7. Bake 30 minutes. Uncover, sprinkle remaining cheese and bake 10 minutes or until filling bubbles. Cool 5 to 10 minutes before cutting. Serve with toppings.