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Picante Turkey Pie

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Submitted by leilani75

Picante turkey pie with a ground turkey crust filled with zucchini, mushrooms, peppers, and picante sauce, topped with melted mozzarella. A low-carb, high-protein dinner.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

The crust is the clever part here. Ground turkey mixed with breadcrumbs, picante sauce, oregano, and garlic gets pressed into a pie plate and baked into a firm, savory shell. No pastry, no dough, just seasoned meat holding everything together.

While the turkey crust bakes, sliced zucchini, mushrooms, and green bell pepper get sautéed with garlic and more picante sauce, then thickened with tomato paste and sliced black olives. That filling goes right into the baked shell, gets topped with Parmesan and a blanket of shredded mozzarella, and heads back to the oven until bubbly and melted.

It’s essentially a Mexican-Italian mashup. Picante sauce and oregano meet mozzarella and Parmesan, and somehow it all works. The turkey crust stays firm enough to slice into wedges like a real pie.

Kitchen Tips

  • Press the turkey mixture evenly up the sides and across the bottom of the pie plate. Thin spots crack during baking.
  • Bake the shell first for the full 20 minutes before adding the filling. An underbaked crust collapses under the weight of the vegetables.
  • Drain the sautéed vegetables well before spooning them into the shell. Too much liquid makes the turkey crust soggy.
  • Let the pie rest for 5 minutes after the final bake so it holds together when you slice it.

Variations

  • Use ground chicken or lean ground beef instead of turkey.
  • Swap the picante sauce for salsa verde for a tangier, green chili flavor.
  • Add a layer of refried beans between the crust and vegetable filling for extra heartiness.

Ingredients

1 453.6
POUND G GROUND TURKEY
1 237
1 5
TEASPOON ML OREGANO
crushed
4 4
CLOVES EACH GARLIC
minced
1 1
MEDIUM MEDIUM ZUCCHINI
thinly sliced
1 237
CUP ML MUSHROOMS
thinly sliced
1 1
SMALL SMALL GREEN BELL PEPPER
1 15
TABLESPOON ML OLIVE OIL
1 1
CAN CAN TOMATO PASTE
79
CUP ML OLIVES
ripe, sliced *
¼ 59
CUP ML PARMESAN CHEESE
grated
1 237
CUP ML MOZZARELLA CHEESE
shredded *

Directions

Combine turkey, crumbs, ¼ cup of the Pace Picante Sauce, ¼ teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well.

Press onto bottom and sides of 9” pie plate.

Bake at 350’F. 20 minutes. While shell is baking, cook vegetables and remaining garlic in oil in 10” skillet 5 minutes, stirring occasionally.

Stir in remaining ¾ cup Pace Picante Sauce, tomato paste, olives and remaining ¾ teaspoon oregano.

Simmer 5 minutes or until thickened.

Stir in Parmesan cheese; spoon into baked shell.

Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted.

Serve with additional Pace Picante Sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 305 43% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 383mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 55g
Vitamin A 12% Vitamin C 40%
Calcium 15% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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