Source: dLife

A Mexican style casserole with cornbread and ground turkey.

Servings

1 cooking spray
1 golden corn biscuit dough (1 can, 8 biscuits)
0.75 lb ground turkey
1 small onions , chopped
1 large garlic cloves , minced
1 Chile Peppers, jalapeno, whole , seeded and minced (or poblano)
1 tbsp fresh cilantro , minced
2 tsp paprika
1 tsp ground cumin
1 tsp ground oregano
0.25 tsp ground cayenne (red pepper)
0.25 tsp salt (optional)
1 pinch black pepper
15 oz canned unsalted diced tomatoes
0.25 cup Cheese, cheddar, sharp, reduced fat, finely shredded
2 large black olives, canned , thinly sliced
2 cup Lettuce, iceberg , shredded
1 fresh plum tomatoes , seeded and diced
1 small onions , diced

1 Preheat the oven to 350 degrees F. Lightly coat a 9-inch glass pie plate with cooking spray.
2 Open the biscuits can and lay 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.
3 Using your fingers, push the dough together to shape a crust that completely covers the bottom and runs up the sides of the pie plate to form a rim.
4 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.
5 Throw in onion, garlic, and chile pepper cooking until the onion is soft, around 4 minutes. Stir in herbs, spices, salt (if desired), and pepper.
6 Put in the tomatoes with their juice and proceed to cook for about a minute. Then mix in the shredded cheese and sliced olives.
7 Transfer mixture to the prepared pie plate and bake for 20 to 25 minutes, or until biscuit dough is cooked through and richly browned and the filling is set.
8 Take the pie out of the oven and allow it to cool for at least 15 minutes before cutting into wedges.
9 Place the lettuce in one serving bowl and combine the tomato and onion in another. Serve alongside the taco pie.