Enchilada Pie

I came across this recipe a while back, and for some reason I just never got around to making it, so I'm really glad I stumbled across it twice because this makes a great healthy meal that feeds a big crew. (Not to mention, it is quite delicious.) I like that is holds so many veggies, but you don't feel like that is all you are eating. This is a great one!

Enchilada Pie (Women's Day Magazine)
1 Tbsp olive oil
1 cup chopped green or red pepper
1 lb lean ground turkey
2 tsp ground cumin
1 can (14-1⁄2 or 15 oz) diced tomatoes with garlic and onion
1⁄2 cup enchilada sauce
1 can (4 oz) chopped green chiles
1 cup frozen corn kernels
3⁄4 cup canned sliced black olives
Four 6- to 8-in. corn or flour tortillas
1 bag (8 oz) shredded light 4-cheese Mexican blend
Toppings: sour cream, and chopped tomato, onion and scallion

1. You’ll need a round 3-qt glass baking dish (casserole).2. Heat oil in a large nonstick skillet over medium heat. Add pepper; sauté 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 develop flavors. Off heat, stir in corn and olives.4. Heat oven to 350°F.5. 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.6. Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filing bubbles. Cool 5 to 10 min. before cutting in wedges. Serve with toppings.