1 lb. ground beef or turkey
1/2 tsp. cumin seed
1/2 tsp. dill seed
1 med. onion. chopped
1/2 tsp. garlic powder
1 green pepper, chopped
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can stewed tomatoes
1 (16 oz.) can stewed zucchini with tomato
6-8 flour or corn tortillas
1 c. shredded Monterey Jack cheese
1 c. shredded cheddar cheese
1/2 c. red or green salsa

Brown ground beef or turkey. Drain. Combine cumin and dill seeds and crush with a rolling pin. In a large skillet, saute onion until tender. Add meat, garlic powder and crushed cumin and dill seeds. Cook over medium heat for 5 minutes, stirring often. Stir in green pepper, corn, kidney beans, tomatoes, and zucchini. Cook until heated through.

Preheat oven to 325 degrees. Cut tortillas into quarters. In 8 x 12 inch greased baking dish, place single layer of tortillas. Top with meat/vegetable mixture. Sprinkle with 1/2 cup of each cheese. Cover with remaining tortilla quarters. Sprinkle with remaining cheese. Top with salsa. Bake about 30 minutes until casserole is heated through and cheese is melted.