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Warm Taco Pie
Source: dLife

A Mexican style casserole with cornbread and ground turkey.

Prep Time: 45 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables , 2 Meat , 1/2 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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Ingredients Directions
  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.

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