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Ingredients Jump to Instructions ↓

  1. 1 Refrigerated golden corn biscuits

  2. 3/4 lb 340g / 11oz Ground turkey

  3. 1 lb 454g / 16oz Onion - (4 oz) - chopped (small)

  4. 1 lb 454g / 16oz Garlic clove - minced (large)

  5. 1 Poblano or jalapeño chile pepper - (2 oz) - seeded, minced

  6. 1 tablespoon 15ml Minced fresh cilantro

  7. 2 teaspoons 10ml Paprika

  8. 1 teaspoon 5ml Ground cumin

  9. 1 teaspoon 5ml Crushed dried oregano

  10. 1/4 teaspoon 1 1/3ml Cayenne pepper

  11. 1/4 teaspoon 1 1/3ml Salt - Freshly-ground black pepper - to taste

  12. 1 Low-sodium diced tomatoes - (15 oz) - with puree

  13. 1/4 cup 36g / 1 1/3oz Shredded reduced-fat sharp cheddar cheese

  14. 2 cups 474ml Pitted black olives - thinly sliced (large)

  15. 2 cups 474ml Shredded iceberg lettuce

  16. 1 cup 62g / 2 1/5oz Plum tomato - (3 oz) - seeded, diced (large)

  17. 1 cup 62g / 2 1/5oz White onion - (4 oz) - diced (small)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Lightly coat a 9-inch glass pie plate with cooking spray. Open the biscuits can and place 3 uncooked biscuits in the bottom of the pie plate. Evenly space the remaining 5 biscuits along the bottom and sides of the pie plate. Using your fingers press the dough together to form a crust that completely covers the bottom and up the sides of the pie plate to form a rim. Crumble the ground turkey into a large nonstick skillet and place over medium heat. Cook, stirring, until turkey is browned, about 5 minutes. Drain off any excess fat. Add onion, garlic, and chile pepper; continue to cook until onion is limp, about 4 minutes. Stir in herbs, spices, salt (if using), and pepper. Add tomatoes with their juice and continue to cook for 1 minute. Stir in shredded cheese and sliced olives. Transfer mixture to the prepared pie plate and bake for 20 to 25 minutes, until biscuit dough is cooked through and richly browned and the filling is set. Remove from oven and let cool for at least 15 minutes before cutting into wedges. Place the lettuce in a serving bowl and combine the tomato and onion in another. Pass both bowls separately to serve alongside the taco pie. This recipe yields 6 servings. Exchanges Per Serving: 2 Medium-Fat Meat, 3 Carbohydrate (2 1/2 Bread/Starch and 1 Vegetable). Nutrition Facts: 370 calories (32% calories from fat), 22 g protein, 13 g total fat (3.3 g saturated fat), 42 g carbohydrate, 3 g dietary fiber, 42 mg cholesterol, 668 mg sodium.

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