I have had this recipe for years, but am just now trying it out. It is actually a Cooking Light Recipe from 2003, but I modified it so much that there were only three ingredient that remained in the main recipe. Actually, I made it lighter than Cooking Light did! I knew that it was going to be a busy afternoon and that Mark would need to put it in the oven, I actually did the prep work while I was getting ready yesterday morning, so all he would have to do was spread out the pie crust, dump the filling in there and sprinkle the cheese on top. This is def. a quick meal and I'm sure that it would freeze well too.
1 pound ground turkey - 97% lean
1/2 cup frozen chopped onion
1 can rotel - drained (I would only half drain)
1 can mushrooms - drained
1 can diced green chilies
2 TBSP taco seasoning
1/2 C shredded reduced-fat sharp cheddar cheese
1/2 C shredded part-skim mozzarella cheese
1 refrigerated pie crust
Salsa (optional)
sour cream (optional)
Preheat oven to 425
Saute onion until tender
Brown turkey meat
Stir in tomatoes, mushrooms, chilies and seasoning
Cook on high heat until thoroughly heated
Unroll pie crust and place in a pie plate
Spoon mixture in plate
Bake at 425 for 20 minutes
Take out and top with cheese and bake for 5-10 minutes longer.
Let stand 5 minutes before slicing.
Top with salsa and sour cream if desired.
Serves 6!
Calories - 264
Carbs - 19
Fat - 11
Protein - 21
Yumm!
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