Oregano, cumin and red pepper perk up ground turkey in this layered casserole. For a milder taste you can omit the red pepper.

1 lb. ground turkey

1/2 cup chopped onion

1/4 cup white wine vinegar

1 tablespoon chopped fresh or 1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper

1 clove garlic, finely chopped

1 cup Salsa Verde or green sauce

1/2 cup lowfat sour cream

1/2 cup chicken broth

8 corn tortillas (6 inches in diameter), cut into 1/2-inch strips

1/2 cup shredded lowfat Cheddar cheese

Heat oven to 350° F. Cook turkey, onion, vinegar, oregano, paprika, salt, cumin, red pepper and garlic in skillet over medium heat, stirring constantly until turkey is brown.

Spread 1/2 cup of the Salsa Verde in bottom of un-greased square baking dish, 8 x 8 x 2 inches. Mix remaining salsa, the sour cream and broth. Layer half each of the tortilla strips, turkey mixture and sour cream mixture on salsa in dish; repeat. Sprinkle with cheese. Bake uncovered about 25 minutes or until hot and bubbly.

4 servings