Picante Turkey Pie Recipe - Cooking Index
Picante Turkey Pie Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground turkey |
| 1/2 cup | 73g / 2.6oz | Seasoned bread crumbs |
| 1 cup | 237ml | Pace picante sauce |
| 1 teaspoon | 5ml | Oregano leaves - crushed |
| 4 | Garlic cloves - minced | |
| 1 | Zucchini - thinly sliced (medium) | |
| 1 cup | 237ml | Thinly sliced mushrooms |
| 1 cup | 146g / 5.1oz | Green pepper - chopped (small) |
| 1 tablespoon | 15ml | Olive oil |
| 1 | Tomato paste - (6 oz) | |
| 1/3 cup | 78ml | Sliced ripe olives |
| 1/4 cup | 36g / 1.3oz | Grated parmesan cheese |
| 1 cup | 146g / 5.1oz | Shredded mozzarella cheese |
Many thanks to Mary Jane Womack of Merced, California, for this delicious one-dish dinner. A real family pleaser, the ground turkey "crust" is filled with pizza-flavored vegetables and cheese.
Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well. Press onto bottom and sides of 9" pie plate. Bake at 350F. 20 minutes.
While shell is baking, cook vegetables and remaining garlic in oil in 10" skillet 5 minutes, stirring occasionally. Stir in remaining 3/4 cup Pace Picante Sauce, tomato paste, olives and remaining 3/4 teaspoon oregano. Simmer 5 minutes or until thickened.
Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted. Serve with additional Pace Picante Sauce.
Source:
Tyson
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