Healthy Frito Pie

• 1 tbsp canola oil
• 1 large onion, chopped
• 1 lbs 93% lean ground turkey
• 1/2 cup chili powder
• 1 tsp ground cumin
• 1 large zucchini, shredded
• 1 20-oz can of diced tomatos
• 1 cup reduced-sodium chicken broth
• 16 5- to 6-inch corn tortillas
• 2 15-oz cans red kidney beans, rinsed, divided
• 2 coups shredded Colby-Jack cheese or sharp Cheddar cheese
• 1 medium tomato, diced
• 2 cup shredded romaine lettuce
• 1 bunch scallions, sliced

1. Position racks in middle and lower third of oven; preheat to 375u0b0F
2. Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add zucchini, tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.
3. Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.
4. Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.
5. To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapenos (if desired).

canola oil, onion, turkey, chili powder, ground cumin, zucchini, tomatos, chicken broth, red kidney beans, cheese, tomato, shredded romaine lettuce, scallions

Taken from www.yummly.com/recipe/Healthy-Frito-Pie-1476769 (may not work)