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.