Mexican Torta

I don't know that any of us just adored this but it was a healthy alternative to the usual fatty mexican dishes and nobody complained too loudly. Salsa and sour cream(low fat) is a must!

Mexican Torta
1 tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, pressed
1/2 pound ground turkey
1 envelope taco seasoning
1 4-ounce can chopped green chiles, drained
16 corn tortillas, cut into wedges
2 cups shredded Monterey Jack cheese
1 16-ounce can refried beans(fat-free)
1 7-ounce jar roasted red bell peppers, drained
Salsa, optional
Low-fat sour cream, optional

In a skillet, heat olive oil over medium-high heat and cook onions till translucent. Add garlic adn cook another minute. Then add turkey, and cook until browned, breaking into small pieces as you go. Add the taco seasoning according to package directions, mixing well and allowing to simmer for a couple of minutes until slightly thickened. Stir in the chilies and set aside.
Heat oven to 400 degrees F. Lightly grease a 10-inch pie plate. Place one-fourth of the tortilla pieces on the bottom of the pie plate(till covered). Spread with half of the turkey mixture; sprinkle with 1 cup of the Jack cheese. Place another one-fourth of the tortillas on cheese; spread with beans. Place yet another one-fourth of the tortillas on beans; top with roasted peppers. And finally , place the remaining tortillas on the roasted peppers and spread with remaining turkey mixture. Top with remaining 1 cup cheese. Cover and bake 30-40 minutes or until cheese is melted and center is hot. Let sit 10 minutes before cutting into your masterpiece.
Can be served with salsa and sour cream, if desired.