WARM TACO PIE

6 SERVINGS

vegetable cooking spray
1 can (490 g) refrigerated golden corn biscuits
3/4 pound (360 g) ground turkey
1 small onion, 4 ounces (120 g), chopped
1 large clove garlic, minced
1 2-ounce (60 g) poblano or jalapeño chile pepper, seeded and
minced
1 tablespoon (15 ml) minced fresh cilantro
2 teaspoons (10 ml) paprika
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) crushed dried oregano
1/4 teaspoon (1.25 ml) cayenne pepper
1/4 teaspoon salt (optional)
freshly ground pepper
1 15-ounce (450 g) can low-sodium diced tomatoes in puree
1/4 cup (30 g) shredded reduced-fat sharp cheddar cheese
2 large pitted black olives, thinly sliced
2 cups (216 g) shredded iceberg lettuce
1 large plum tomato, 3 ounces (90 g), seeded and diced
1 small white onion, 4 ounces (120 g), diced

Preheat the oven to 350°F (180°C), Gas Mark 4. Lightly coat a 9-inch
(22.5
cm) 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 long 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.

Per serving: 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

Diabetic exchanges: 2 medium fat meat, 3 carbohydrate (2 1/2
bread/starch
and 1 vegetable
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