2 tsp. canola oil
1 onion, chopped
1 (14 1/2 oz.) Mexican-style stewed tomatoes
1 (4 oz.) can chopped green chilies
1 small can sliced black olives
1 red pepper
1/2 lb. ground skinless turkey breast
1 c. fat-free refried beans
6 corn tortillas, quartered
1/3 c. shredded reduced-fat Monterey Jack cheese

Preheat oven to 350°F. In large skillet, heat the oil. Add the pepper and onion; cook until softened, about 5 minutes. Add the turkey and cook, stirring as needed, about 5 minutes. Stir in the tomatoes, beans and chilies; bring to a boil. Reduce heat and simmer, stirring often, until slightly thickened, about 5 minutes.

Spoon 1/3 of the turkey mixture onto the bottom of a 10 x 6-inch baking pan. Arrange 1/2 of the tortillas over the top. Repeat layering once more, ending with the turkey mixture. Cover with black olives, then top with cheese.

Bake, covered, 20 minutes, then uncover and bake 10 minutes more.