Turkey Taco Pie Recipes

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in taco seasoning mix. Spread in pie plate. Top evenly with chiles.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 25 minutes. Top with cheese and tomato. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with lettuce and green onions.

Steps:

• Heat oven to 400. Spray a 9 inch pie pan or 13x9 pan with cooking spray. In skillet, cook turkey and onion over med. high heat 5 to 7 min. stirring occasionally until turkey is no longer pink. Stir in taco seasoning mix, spread in pan. In med. bowl stir bisquick mix, milk and eggs with a wire whisk or fork until blended. Pour into pan over turkey mixture. Bake 25 min. Top with cheese and tomato. Bake 2 to 3 min. longer or until cheese is melted. Let stand 5 min.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
• Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Brown ground turkey (or ground beef) over medium-high heat. Drain off any fat from pan. Set aside.*
• 3. Open and drain olives then slice entire can. (Can also substitute this step with 1 can presliced black olives.)
• 4. In a large mixing bowl, mix soup, salsa, chilies, olives and milk together. Mix in 1 cup shredded cheese. Add drained ground turkey.
• 5. Cut torillas into four strips length wise. Then cut strips into 1-inch pieces.
• 6. Mix in torilla pieces into soup mix.
• 7. Spray 13-x-9 inch casserole dish with non-stick cooking spray. Spoon mixture evenly into casserole dish. Cover tightly with foil.**
• 8. Bake at 400 degrees F for 40 - 50 minutes or until hot throughout (180 degrees F). Remove from oven and uncover. Sprinkle removing cheese on top. Return to oven for 5 minutes or until cheese is melted. Let set up for 10 minutes before serving with sour cream.
• 9. *Let cool slightly to prevent cheese from melting when adding to mixture. **To prevent tortillas from sticking to the foil, spray with non-stick cooking spray before covering tightly.
• 10. Tips: Great weekday dinner when served with a nice green salad. This recipe can also be made ahead of time and stored overnight. Just make sure to pull it from refrigerator about 15 minutes before placing into 400 degree F oven.

Steps:

• Heat oven to 400°F
• Cook turkey in nonstick skillet on medium heat 10 min. or until no longer pink, stirring frequently. Remove from heat; stir in salsa.
• Unroll crescent dough; separate into triangles. Place in 9-inch pie plate, with short ends of triangles at outside edge of pie plate. Press seams together to seal.
• Spoon turkey mixture into crust; sprinkle with cheese.
• Bake 18 to 20 min. or until cheese is melted and edge of crust is golden brown.

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

Steps:

• In a deep flameproof casserole dish, cook the onions in the oil for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned.
• Stir in the chipotle paste, tomatoes and half a can of water, and simmer for 5 mins. Mix in the beans and sweetcorn, and cook for a few mins more until thick, piping hot and the mince is cooked.
• Heat the grill. Take the pan off the heat and put the tortilla triangles randomly on top. Scatter over the cheese and grill for a few mins until the topping is crisp, taking care that it doesn't burn. Sprinkle with the spring onions and serve.