Brenda's Best All Around Champion: Southwest Lasagne

1 lb. ground turkey
2 ears of corn, removed from cob
2 small tomatoes, diced
1 small red onion, diced
5 scallions
1 can black beans, drained
I small can green chiles
I small jar salsa (hot or mild to taste)
4-6 large tortillas (spinach or tomato work best)
2 cups shredded cheese (cheddar, jack or combination)
1 package taco seasoning
1 tablespoon chili powder
2 tsp cumin
1 tsp olive oil
salt and fresh ground pepper to taste

Set oven to 425.

Mince garlic and sauté with olive oil in deep pan. Add ground turkey, and season with half the chili powder and cumin, then add salt and pepper. Add onions and stir together until turkey is browned. Drain fat from pan. Cut corn from cob and add to pan with black beans, tomatoes and chiles. Stir in rest of chili powder, cumin and add packet of taco seasoning. Mix thoroughly and drain any accumulated liquid. Add jar of salsa and mix until heated through. Remove from heat.

Cut tortillas in half and arrange 4-5 halves in the bottom of a rectangular casserole dish. Spread ½ of the turkey mixture across the tortillas. Cover with 1/3 of the cheese. Add another layer of tortillas, meat and cheese. Top with tortillas and cheese. Bake in oven for 10-12 minutes to heat tortillas and melt cheese.

Remove from oven, and garnish with scallions. Serve.