Taco Pie

(makes 6 servings)

Ingredients:

• cooking spray
  
• 1 can refrigerated golden corn biscuits
  
• 1½ cup (about ¾ lb.) ground turkey
  
• 1 small onion, (about 4 oz.), chopped
  
• 1 large clove garlic, minced
  
• 1 (2 oz.) poblano or jalapeño chile pepper, seeded and minced
  
• 1 Tbsp. fresh cilantro, minced
  
• 2 tsp. paprika
  
• 1 tsp. ground cumin
  
• 1 tsp. dried oregano, crushed
  
• ¼ tsp. cayenne pepper
  
• ¼ tsp. salt
  
• freshly ground black pepper
  
• 1 (15 oz.) can low-sodium diced tomatoes in puree
  
• ¼ cup shredded reduced-fat sharp cheddar cheese
  
• 2 large pitted black olives, sliced
  
• 2 shredded iceberg lettuce
  
• 1 large plum tomato, seeded and diced
  
• 1 small white onion, diced
  

Preparation:

• Preheat oven to 350 degrees F. Lightly coat a 9” glass pie plate with cooking spray.
  
• Place 3 uncooked biscuits in the bottom of pie plate. Evenly space the remaining 5 biscuits along the bottom and sides of pie plate. Using your fingers press the dough together to form a crust that completely covers the bottom and up the sides of pie plate to form a rim.
  
• In a large-size non-stick skillet, crumble ground turkey and place over medium heat. Cook for 5 minutes, stirring, until turkey is browned. Drain off any excess fat. Add onion, garlic, and chile pepper, continue to cook about 4 minutes or until onion is transparent. Stir in herbs, spices, salt, and pepper. Add tomatoes with their juice and continue to cook for 1 minute. Stir in shredded cheese and sliced olives.
  
• Transfer mixture to prepared pie plate and bake until biscuit dough is cooked through and richly browned and the filling is set (about 20-25 minutes).
  
• Remove from oven and let cool for at least 15 minutes before cutting into wedges.
  Place lettuce in serving bowl and combine tomato and onion in another. Pass both bowls separately to serve alongside the taco pie.
  

Make 4 Servings:

Diabetic Recipes Amount Per Serving: 370 Calories, 22 g Protein, 3 g Dietary Fiber, 42 g Carbohydrates, 13 g Fat, 42 mg Cholesterol, 668 mg sodium
Diabetic Exchanges: 2 medium fat meat, 3 carbohydrate (2½ bread/starch and 1 vegetable)