1 tbsp. cooking oil
1 1/4 lbs. fresh ground turkey
1 tsp. garlic salt
3/4 tsp. chili powder
1 can condensed cream of mushroom soup
1 (8 oz.) bottle taco sauce
1 (4 oz.) can diced green chilies, drained
1 (2 1/4 oz.) can pitted ripe olives, drained & sliced
1/2 c. sliced green onions
1/2 tsp. ground cumin
1 (8 oz.) pkg. corn tortillas, cut these into 1/2 inch strips
2 c. each shredded cheddar & Monterey Jack cheese

Heat oven to 350 degrees. Grease baking dish, rectangular 13 x 9 x 2 inches. Heat oil in large skillet over medium-high heat until hot. Crumble turkey into skillet, stir in garlic salt and 1/4 teaspoon chili powder. Cook until turkey is no longer pink, drain.

Mix turkey, soup, taco sauce, chilies, olives, green onions, cumin and remaining chili powder in large bowl. Salt and pepper to taste. Arrange half of tortilla strips in dish, spread with half of the turkey mixture. Top with half each of the cheeses. Repeat layering. Bake uncovered until cheese is melted and mixture is heated through, about 30 minutes. Let stand 5 minutes. Enjoy!