- cooking spray
- 1 can refrigerated golden corn biscuits
- ¾ 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
- ¼ teaspoon cayenne pepper
- ¼ teaspoon teaspoon salt
- freshly ground pepper
- 1 15-ounce can low-sodium diced tomatoes in puree
- ¼ 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
- Preheat the oven to 350°F. 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 non-stick 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 transparent (about 4 minutes). Stir in herbs, spices, salt, 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.
|Per serving:||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|
|Diabetic exchanges:||2 medium fat meat, 3 carbohydrate (2 1/2 bread/starch and 1 vegetable)|