Warm Taco Pie

Recipe Ingredients

		Vegetable cooking spray - as needed
1		Refrigerated golden corn biscuits
3/4 lb	340g / 11oz	Ground turkey
1 lb	454g / 16oz	Onion - (4 oz) - chopped (small)
1 lb	454g / 16oz	Garlic clove - minced (large)
1		Poblano or jalapeño chile pepper - (2 oz) - seeded, minced
1 tablespoon	15ml	Minced fresh cilantro
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Crushed dried oregano
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Salt - (optional)
		Freshly-ground black pepper - to taste
1		Low-sodium diced tomatoes - (15 oz) - with puree
1/4 cup	36g / 1.3oz	Shredded reduced-fat sharp cheddar cheese
2 cups	474ml	Pitted black olives - thinly sliced (large)
2 cups	474ml	Shredded iceberg lettuce
1 cup	62g / 2.2oz	Plum tomato - (3 oz) - seeded, diced (large)
1 cup	62g / 2.2oz	White onion - (4 oz) - diced (small)

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.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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