Warm Taco Pie
(makes 6 servings)
vegetable cooking spray
1 can (490 g) refrigerated golden corn biscuits
3/4 pound (360 g) ground turkey
1 small onion, 4 ounces (120 g), chopped
1 large clove garlic, minced
1 2-ounce (60 g) poblano or jalapeño chile pepper, seeded and minced
1 tablespoon (15 ml) minced fresh cilantro
2 teaspoons (10 ml) paprika
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) crushed dried oregano
1/4 teaspoon (1.25 ml) cayenne pepper
1/4 teaspoon salt (optional)
freshly ground pepper
1 15-ounce (450 g) can low-sodium diced tomatoes in puree
1/4 cup (30 g) shredded reduced-fat sharp cheddar cheese
2 large pitted black olives, thinly sliced
2 cups (216 g) shredded iceberg lettuce
1 large plum tomato, 3 ounces (90 g), seeded and diced
1 small white onion, 4 ounces (120 g), diced
Preheat the oven to 350 F (180 C), Gas Mark 4. Lightly coat a
9-inch (22.5 cm) 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 long 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.
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)
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