Mashed potato shell taco pie

6 Servings

Ingredients

Quantity Ingredient
¼ cup Liquid butter buds, for potatoes
⅔ cup Skim milk
1 each Pk (1 1/4oz) taco seasoning mix
2½ cup Instant mashed potato flakes
½ pounds Ground white meat skinless turkey
½ cup Chopped onion
2 cups Refried beans*
½ cup Kraft hickory flavor bbq sauce
1 cup Shredded lettuce
1 medium Tomato, chopped
1 cup Grated nonfat cheddar cheese
1 **refried beans**
2 cups Cooked or canned pinto beans
½ cup Liquid butter buds or fatfree chick
2 eaches Tb chili powder
2 teaspoons )or3) cumin
½ teaspoon Lite salt, optional
⅛ teaspoon Pepper
½ cup Chopped cooked onions
½ cup Salsa

Directions

*Or 2 cans Old El Paso fatfree refried beans. Over medium heat in a nonstick skillet, combine beans and Butter Buds, stirring occasionally, about 5 minutes. Mash beans; stir in chili powder, cumin, salt and pepper. Add more liquid Butter Buds to the sklillet if necessary. Add onions and salsa. cook and stir until a smooth paste forms. In a medium saucepan combine Butter Buds, milk, and 2 tablespoons of the taco seasoning mix. Remove from heat; stir in potato flakes. Press mixture over the bottom and up the sides of a 10" quiche pan or pie plate that has been sprayed with a nonstick cooking spray. Microwave ground turkey and chopped onion covered with waxed papaer aor about 5 minutes on high. Stir after 2 minutes. Drain mixture in a colander to remove any fat. Place the turkey mixture in a large nonstick skillet. Stir in remaining seasoning mix, refried beans and BBQ sauce. cook until bubbly. Pour into prepared crust.

Bake uncovered at 350F. 30-35 minutes. Let stand 5 minutes. cut into 6 wedges and top each wedge with lettuce tomatoes and grated cheese.

you can also serve taco or hot sauce on the side.

Per serving: 214 cal., 1.8g ft (8%), 19mg chol., 3g fiber, 16g pro., 34 g carb., 652mg sod.

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