Southwest Taco Pie

Every Tuesday is Taco Tuesday in our house. I try to get as adventurous as I can, because God knows there are only so many ways to make a taco! That's why when I saw this recipe in Parents Magazine this month, I had to give it a whirl. However, note that I didn't make the homemade crust. I admit, rather sheepishly, that whenever the coupons for Pillsbury ready made crust hit the newspaper, I stock up and freeze them. I always have tons on hand. As a result, I used a ready made crust, but for those of you looking to try something from scratch, you can find the recipe here. A loved it, heck we all did, and the leftovers are headed with me to V's house this morning!

You need:

• 1 recipe Southwest Whole-Wheat Pie Dough
• 1 pound uncooked ground turkey breast
• 1 tablespoon canola oil
• 1 1 1/4 ounce package reduced-sodium taco seasoning mix
• 1 cup no-salt-added black beans, rinsed and drained
• 1 cup drained canned whole kernel corn (I use frozen, organic corn)
• 1 cup shredded reduced-fat cheddar cheese (4 ounces)
• 2 roma tomatoes, chopped
• 1 cup shredded lettuce
• 1/2 cup light sour cream (optional)
• 2 green onions, sliced (optional)

1. Preheat oven to 375 degrees F. On a lightly floured surface roll out dough to a 12-inch circle. Line a 9-inch pie plate with the dough, fluting edge as desired. Prick the bottom of the pastry with the tines of a fork. Bake for 15 minutes or until crust is lightly browned and is set and dry.
2. In a large skillet cook turkey in hot oil over medium heat until browned. Stir in taco seasoning and 1/2 cup water. Cook and stir for 3 to 5 minutes or until water has evaporated. Stir in beans and corn. Spoon turkey mixture into baked pie shell. Top with cheese.
3. Bake 12 to 15 minutes more or until cheese is melted and filling is heated through. Remove and cool 10 minutes on a wire rack.
4. Top slices of pie with tomato, lettuce and sour cream and green onion, if desired.

Inspired by Parents Magazine