Diabetic Recipes
Taco Pie
Yield: 6 servings
Ingredients
- Vegetable cooking spray as needed
- 1 can refrigerated golden corn biscuits
- 3/4 pound ground turkey
- 1 small onion (4 ounces), chopped
- 1 large garlic clove, minced
- 1 poblano or jalapeno pepper
Instructions
- Heat the oven to 350 degrees F. Lightly coat a 9 inch 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 along 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.
Nutrition
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
Exchanges per serving: 2 Medium-Fat Meat, 3 Carbohydrate (2 1/2 Bread/Starch and 1 Vegetable)