1/2 tsp. cumin seed
1/2 tsp. coriander seed
1/2 tsp. dill weed
1/2 tsp. garlic powder
1 lb. ground turkey or beef
1 med. onion, chopped
1 green pepper, chopped
1 (16 oz.) can corn, drained
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can stew tomatoes, drained
1 (16 oz.) stew tomatoes and zucchini, drained
6-8 tortillas
1 c. shredded Cheddar cheese
1 c. Monterey Jack cheese
1/2 c. canned red salsa

Combine cumin, coriander and dill weed in large skillet. Add garlic, ground turkey and onion. Cook over medium heat. Stir for 5 to 7 minutes, until done. Stir in green pepper, corn, beans, tomatoes and zucchini. Cook 2-3 minutes.

Preheat oven to 325 degrees. Cut tortillas in quarters. Grease 12x8 dish (PAM Spray). Place a layer of tortillas. Top with turkey-vegetable mixture. Sprinkle 1/2 cup cheese. Cover with tortillas. Sprinkle remaining cheese and cover with salsa. Bake for 30 minutes.