Turkey and Bean Burrito Bake

Spray large non-stick skillet with PAM, and set over medium-high heat. Add turkey and onion; cook, breaking turkey apart with wooden spoon, until turkey is no longer pink, about 5 minutes. Stir in chili powder and remove skillet from heat.

Spray 5- or 6-quart slow cooker with PAM. In a medium bowl, combine tomatoes, enchilada sauce, and 1/3-cup salsa. Spread 1/2-cup of tomato mixture over bottom of slow cooker. Tear up two of the tortillas, and lay them across tomato mixture so it completely covers. Top evenly with half of turkey mixture, half of rice, and half of zucchini. Spoon one cup tomato mixture evenly over zucchini. Top with half of beans and 1/2 cup cheese blend. Repeat with two torn tortillas, remaining turkey mixture, rice and zucchini, one cup tomato mixture, remaining beans and 1/2-cup cheese blend. Top with remaining two [torn] tortillas and spread with remaining tomato mixture. Cover and cook until hot and bubbly at edges, 2-1/2 to 3 hours on high, or 5 - 6 hours on low.

Sprinkle burrito bake with remaining 1/3 cup cheese blend. Cover and let stand until cheese melts, about 5 minutes.

Serve with remaining 2/3-cup salsa, the lettuce and sour cream apportioned this way: 1-1/2 cups burrito bake with 1-1/2 T. salsa, 1/2 cup lettuce and 1 T. sour cream per portion = 7 Points.