La Bamba Casserole

This is from my best of "Cooking Light" recipe book and is really good if you're looking for Mexican-with-a-twist.

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
2 cups frozen whole-kernal corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
1. Preheat oven to 375 degrees.
2. Cut chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey and next 5 ingredients; saute 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
4. Spoon turkey mixture over chiles. 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. Yield: 6 servings (serving size: 1 1/3 cups.)

CALORIES 344 (28% from fat); FAT 10.7 g (sat 6.3 g, mono 2.9 g, poly 0.8 g); PROTEIN 32.2 g; CARB 30.7 g; FIBER 7.4 g; CHOL 77 mg; IRON 3.2 mg; SODIUM 902mg; CALC 269mg