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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Warm Taco Pie

Source: dLife

A Mexican style casserole with cornbread and ground turkey.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	182.7

Total Carbs	11.7 g

Dietary Fiber	2.0 g

Sugars	5.0 g

Total Fat	8.8 g

Saturated Fat	2.7 g

Unsaturated Fat	0.1 g

Potassium	194.5 mg

Protein	13.4 g

Sodium	271.6 mg

Dietary Exchanges 8.8 Fat, 1.1 Vegetables, 1.6 Meat, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 350 degrees F. Lightly coat a 9-inch glass pie plate with cooking spray.
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.
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.
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.
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.
Put in the tomatoes with their juice and proceed to cook for about a minute. Then mix in the shredded cheese and sliced olives.
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.
Take the pie out of the oven and allow it to cool for at least 15 minutes before cutting into wedges.
Place the lettuce in one serving bowl and combine the tomato and onion in another. Serve alongside the taco pie.