Submitted by Christine Hales

• 1 (5.25) can whole green chilies (optional)
• Cooking spray
• 1 pound ground turkey breast
• 1 cup chopped onion
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• 2 garlic cloves, minced
• 1 (15 ounce) can diced tomatoes
• 2 cups frozen whole-kernel corn, thawed
• 1 (16 ounce) can fat-free refried beans
• 1 ½  cups (6 ounces) shredded cheddar cheese
• 1 cup chopped tomato
• ½ cup chopped green onions

Preheat oven to 375.  Cut green chilies in half lengthwise. Arrange chilies in single layer in an 8-inch baking dish coated with cooking spray.  Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt and garlic; sauté 5 minutes, stirring to crumble.

Add tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chilies.  Top with corn.  Carefully spread beans over corn.  Sprinkle cheese over beans.  Bake at 375 for 30 minutes.  Let stand 5 minutes; top with chopped tomato and green onions.