Beer makes batters better, meat more tender, and sauces more flavorful.
Mexican Pot Pies with Turkey
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- #17030
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon oil
1 onion, diced
1 1/2 pound ground turkey
1 tablespoon chili powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 can (13.75 ounce size) chicken broth
3 tablespoons flour
1 can (10 ounce size) mexicali corn
1 can (4.5 ounce size) chopped green chiles
1 large tomato
1 tube (8 count size) refrigerated cornbread biscuits
directions
Heat oil in large skillet. Add onion, and cook until softened but not browned. Add Ground Turkey, Chili Powder, Salt and Pepper Cook 5 minutes breaking up turkey with edge of spoon. If you have much liquid when turkey is done, drain well. Whisk Chicken Broth with flour in small bowl.
Stir in skillet with mexicali corn and chopped green chiles. Cook 5 minutes, stirring constantly. Remove from heat.
Add tomato, and transfer to disposable tart pans. Open tube of corn biscuits. Remove and separate. Roll or pat out corn biscuit until it's big enough to fit the top of the tart pans to create a crust. Lay crust on top of tart pan and seal to edges of pan all the way around by fluting the edge like you do for pie. Place on heated cookie sheet. With fork prick the crust one time through center of crust.
Bake in 350 degrees F oven for 16 minutes or until it gets bubbly around the vents you made in top.
added by
rgrzy
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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