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.