This Mexican-inspired pie uses ground turkey mixed with salsa, taco seasoning and cheese. The crust is made simple using a corn muffin mix.
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1 tablespoon Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1/3 cup chopped green bell pepper
8 ounces ground turkey
1 (15-ounce) can black beans, chopped
1 cup salsa
1 (1.25-ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1 (8 1/2-ounce) package corn muffin mix
1 large Land O Lakes® Egg
2 tablespoons milk
1/2 cup frozen whole kernel corn
1/2 cup shredded Cheddar cheese
*Substitute 1 (15 1/2-ounce) can cooked pinto beans, rinsed, drained.
Heat oven to 350°F. Grease 9-inch glass pie pan; set aside.
Melt butter in 10-inch skillet until sizzling; add onion and green pepper. Cook over medium heat, stirring occasionally, 2-3 minutes or until vegetables are crisply tender. Add turkey; continue cooking, stirring occasionally, 5-7 minutes or until turkey is no longer pink. Stir in beans, salsa, seasoning mix and 1 cup cheese; set aside.
Combine corn muffin mix, egg and milk in bowl. Stir in corn. Press mixture onto bottom and up sides of prepared pan with lightly greased hands. Spoon bean mixture into cornmeal crust.
Bake 20-30 minutes or until set. Remove from oven; sprinkle with 1/2 cup cheese. Continue baking 2-5 minutes or until cheese begins to melt. Let stand 5 minutes before serving. Serve with sour cream and salsa.