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Full Online Book HomeLearning KitchenMexican And Hispanic - Low Fat Chili Pie
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Mexican And Hispanic - Low Fat Chili Pie Post by :bcsbusters Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1910

Click below to download : Mexican And Hispanic - Low Fat Chili Pie (Format : PDF)

Mexican And Hispanic - Low Fat Chili Pie

1 lb. fresh ground turkey, extra-lean if possible
1 small onion, chopped
1 clove garlic, chopped or
1 tsp. garlic powder
1 tbsp. all-purpose flour
1 oz. chili seasoning
1 serrano or cayenne pepper, chopped
1 (15 oz.) can pink beans, drained and rinsed
1/2 cup jarred green olives stuffed with jalapeno, rinsed and sliced
1 large tube Grands biscuits, whole wheat pref.
1 (8 oz. pkg.) low fat cheddar cheese, shredded


In a microwaveable container, place onion and garlic with a little oil. Cook on HIGH for 2 minutes; stir.

Put ground turkey in, in little pieces, until you have all turkey in container. Place on HIGH and cook for 3 minutes.

When time is up, put in flour, mix well and then cook on HIGH for 4 minutes. Cook until turkey is no longer pink. Stir and break up lumps.

Add tomato paste, chili seasoning, chile, beans and olives. Cook on HIGH, uncovered, for 9 minutes. When done, take out of microwave and set aside.

Preheat oven to 350°F. Meanwhile, separate biscuits from tube, and pull each biscuit apart in half. Place half biscuits on bottom of a 9" deep pie plate (or a square baking dish). Spoon turkey mixture over biscuits. Top with remaining biscuits, torn side down. Sprinkle with shredded cheese.

Bake in 350°F oven, uncovered, until biscuits are brown and cheese is melted, 16-18 minutes. Let stand for 10 minutes and serve immediately.

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