Brown the turkey with chili powder in a large, heavy skillet, stirring to crumble. Drain and place in a bowl; toss with 2 tablespoons lime juice and salt. Set this aside. Heat olive oil in skillet over medium-high heat. Add red onion, and saute 3 to 4 minutes or until just tender and beginning to brown. Stir in corn, beans, and pickled jalapenos; add to turkey mixture. Preheat oven to 400 degrees F. Arrange 3 tortillas on bottom of a 13X9- inch baking dish, tearing to fit. Sprinkle 1/3 of cheese over tortillas. Spon 1/3 of bean mizture on cheese, and arrange 1/3 of tomato slices on bean mixture. Repeat layers twice more. Cover with aluminum foil. Bake 20 minutes. Uncover and bake 10 minutes. Let stand 5 minutes before serving. Serve with sour cream and salsa, if desired.
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|Serving Size: 1 Serving (665g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 232 (27%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 124.2mg||38 %|
|Sodium 580.7mg||20 %|
|Potassium 1651.4mg||43 %|
|Total Carbohydrate 97.6g||29 %|
|Dietary Fiber 26g||104 %|
|Sugars, other 71.6g|
|Protein 63.6g||91 %|
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Calories per serving: 859
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