Taco Pie

cooking spray
1 can refrigerated golden corn biscuits
3/4 pound ground turkey
1 small onion, 4 ounces, chopped
1 large clove garlic, minced
1 2-ounce poblano or jalapeño chile pepper,
seeded and minced
1 tablespoon minced fresh cilantro
2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon teaspoon salt
freshly ground pepper
1 15-ounce can low-sodium diced tomatoes in puree
1/4 cup shredded reduced-fat sharp cheddar cheese
2 large pitted black olives, thinly sliced
2 shredded iceberg lettuce
1 large plum tomato, seeded and diced
1 small white onion, diced


1. Preheat the oven to 350°F. Lightly coat a 9-inch glass pie plate with cooking spray.
2. Open the biscuits can and place 3 uncooked biscuits in the bottom of the pie plate.
3. 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.
4. Crumble the ground turkey into a large non-stick skillet and place over medium heat. Cook, stirring, until turkey is browned, about 5 minutes. Drain off any excess fat.
5. Add onion, garlic, and chile pepper; continue to cook until onion is transparent (about 4 minutes). Stir in herbs, spices, salt, and pepper.
6. Add tomatoes with their juice and continue to cook for 1 minute.
7. Stir in shredded cheese and sliced olives.
8. 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.
9. 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.

Makes 6 equal servings.

Nutritional Information (Per Serving)
Calories: 370; Protein: 22 g; Sodium: 668 mg; Fat: 13 g; Carbs: 42 g
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