2 ts Vegetable oil
1    Onion, chopped
1    Garlic clove, minced
2 ts Chili powder
1 ts Cumin
1/2 ts Dried oregano
1/2 ts Salt
pn Hot pepper flakes
pn Pepper
28 oz Can tomatoes, undrained
2 c  Corn kernels
1    Sweet red/green pepper, chop
1/4 c  Fresh parsley, chopped
40    Tortilla chips - unsalted
2 c  Turkey, cooked, cubed
1 1/2 c  Monterey jack cheese, shred
- or cheddar cheese

In large skillet, heat oil over medium heat; cook onion and garlic for 3
minutes or until softened. Stir in chili powder, cumin, oregano, salt, hot
pepper flakes and pepper; cook for 1 minute. Add tomatoes; crush with
potato masher. Bring to boil; reduce heat and simmer for 20-30 minutes or
until most of liquid has evaporated, In bowl, combine corn, sweet pepper
and parsley. Place one-third of tortilla chips in greased 8-inch square
baking dish (2 litre). top with half the turkey, corn mixture and tomato
sauce, and 1/2 cup of the cheese. Repeat layers of tortilla chips, turkey,
corn mixture, tomato sauce and remaining cheese. Crush remaining tortilla
chips; set aside. Bake, uncovered, in 350F(180C) oven for 20 minutes.
Uncover and sprinkle with remaining chips. Bake for 10 minutes longer or
until heated through.