Enchilada Pie

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.