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Vegetable Taco Pie

By: Knorr  
"Savory ground turkey is cooked with veggies, layered with tortillas and Cheddar-broccoli rice, topped with cheese, and baked in a Mexican-inspired taco pie."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 33 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 1 3/4 cups chopped red bell pepper
  • 1 cup chopped zucchini
  • 1 small yellow onion, chopped
  • 1 tablespoon chili powder
  • 2 cups chopped tomato
  • 1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli, prepared according to package directions
  • 3/4 cup shredded Cheddar cheese
  • 2 (10 inch) burrito size whole wheat high fiber tortillas
  • 1 cup shredded iceberg lettuce

Directions

  1. Preheat oven to 350 degrees F.
  2. Heat oil in 12-inch nonstick skillet over medium high heat and cook turkey, red pepper, zucchini, onion and chili powder about 5 minutes, until turkey is thoroughly cooked, stirring occasionally. Stir in 1-1/2 cups tomato and cook, stirring occasionally, 3 minutes or until tomato is soft.
  3. Place 1/3 of the turkey mixture in 9-inch deep dish pie plate. Spread 1/3 of the rice mixture on top. Sprinkle with 1/4 cup cheese, then top with 1 tortilla. Repeat layers ending with rice. Bake covered 20 minutes. Sprinkle with remaining 1/4 cup cheese and bake uncovered 10 minutes. Garnish with lettuce, remaining 1/2 cup tomato and, if desired, reduced fat sour cream and chopped cilantro.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 395 | Total Fat: 16.6g | Cholesterol: 71mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by jammari Supporting Member (Click to learn more about Supporting Membership)
This is a wonderful, tasty quick recipe. It is nearly endlessly adaptable to whatever... MORE

 
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