Southwestern Turkey Pie with Cheddar Crust

Prep Time: 25 min
Cook Time: 45 min
Makes: 8 servings

Ingredients:

CRUST
Crisco® Original No-Stick Cooking Spray
1 tablespoon White Lily® Enriched Self-Rising White Cornmeal Mix
1 1/4 cups White Lily® Enriched Bleached All Purpose Flour
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/3 cup butter
FILLING
2 tablespoons butter
1 medium onion, chopped
1 medium bell pepper, coarsely chopped (red, green or combination)
2 cups cubed cooked turkey breast
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/4 teaspoon salt
1 cup sour cream
1 (16 oz.) can black beans, rinsed and drained
1 cup frozen corn
1 (8 oz.) can chunky salsa
1 cup finely shredded Cheddar cheese

Instructions:

1.HEAT oven to 375°F. Spray a 9-inch deep dish pie plate with no-stick cooking spray. Add cornmeal mix to coat bottom of pie plate; set aside.
2.COMBINE flour, 1 cup cheese, salt and 1/3 cup butter in medium bowl until crumbly; press into bottom and up sides of pie plate. Set aside.
3.MELT 2 tablespoons butter in medium saucepan over medium heat. Add onion and pepper; cook and stir until onion is translucent, 3 to 4 minutes.
4.ADD turkey, cumin, oregano and salt. Cook and stir 2 minutes over medium heat to combine flavors.
5.POUR turkey mixture into prepared crust. Layer sour cream, black beans, corn and salsa over turkey mixture.
6.BAKE on lowest oven rack 40 minutes or until crust is golden brown. Top with 1 cup cheese. Bake an additional 5 minutes or until cheese is melted. Makes 8 servings.

Nutritional Information Per Serving:

Serving Size (1 slice, 1/8 of pie), Calories 450 (Calories from Fat 230), Total Fat 26g (Saturated Fat 16g, Trans Fat 0g), Cholesterol 95mg, Sodium 680mg, Total Carbohydrate 33g (Dietary Fiber 5g, Sugars 3g), Protein 23g; Percent Daily Value*: Vitamin A 25%, Vitamin C 35%, Calcium 25%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.