Warm Taco Pie from Healthy Diabetic Recipes

Warm Taco Pie Recipe

Recipe Ingredients:

Vegetable cooking spray, as needed
1 can refrigerated golden corn biscuits
3/4 lb ground turkey
1 small onion - (4 oz), chopped
1 large garlic clove, minced
1 poblano or jalapeño chile pepper - (2 oz), seeded, minced
1 tbsp minced fresh cilantro
2 tsp paprika
1 tsp ground cumin
1 tsp crushed dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt, (optional)
Freshly-ground black pepper, to taste
1 can low-sodium diced tomatoes - (15 oz), with puree
1/4 cup shredded reduced-fat sharp cheddar cheese
2 large pitted black olives, thinly sliced
2 cups shredded iceberg lettuce
1 large plum tomato - (3 oz), seeded, diced
1 small white onion - (4 oz), diced

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"
S(Formatted for MC6):
"09-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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