Basic “mexican Pies” – Versatile and Freezer Friendly

Name: Basic “mexican Pies” – Versatile and Freezer Friendly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 serving(s)
Ingredients: 20 ounces extra lean ground turkey; 2 (4 ounce) cans green chilies or 1 medium green bell pepper, chopped; 4 ounces onions, chopped; 1 (14 1/2 ounce) can petite diced tomatoes, with juice; 3/4 cup canned chili type beans, drained (kidneys, black beans, pintos); 2/3 cup canned corn; 2 teaspoons minced garlic; 1/2 teaspoon salt; 1 1/2 tablespoons chili powder; 1 1/2 teaspoons cumin

Submitted by yogiclarebear

"These basic single serving “Mexican” flavored pies can be topped with your heart’s or diet’s desire. I have used cheese mixed with corn mush (cooked cornmeal and water) with success. Other ideas include corn chips, rice, or potatoes. You could even cook a pie and turn it over a big bed of lettuce with sour cream, cheese, and tomatoes, for a taco salad! You could do this with ground beef or chicken as well, I'm sure."

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photo by yogiclarebear

Ready In:: 45mins
Ingredients:: 10
Serves:: 5

ingredients

20 ounces extra lean ground turkey
2 (4 ounce) cans green chilies or 1 medium green bell pepper, chopped
4 ounces onions, chopped
1 (14 1/2 ounce) can petite diced tomatoes, with juice
³⁄₄ cup canned chili type beans, drained (kidneys, black beans, pintos)
²⁄₃ cup canned corn
2 teaspoons minced garlic
¹⁄₂ teaspoon salt
1 ¹⁄₂ tablespoons chili powder
1 ¹⁄₂ teaspoons cumin

directions

Prepare a non-stick skillet with cooking spray. Add garlic and ground turkey. Cook and crumble turkey until about halfway done. Add green pepper and onion and continue cooking until turkey is no longer pink and vegetables are tender.
Add all other ingredients and stir, mixing well. Bring to a boil, reduce heat and simmer until heated through.
Divide evenly between 5 mini pie tins and freeze or refrigerate for later.
To cook: Preheat oven to 350 degrees. Place thawed pie on a baking sheet or piece of foil (for dripping!) Bake thawed pie for 25 to 30 minutes.

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RECIPE SUBMITTED BY

yogiclarebear

<img src="http://www.offthecuffphotography.info/Personal/kitchen 1-12-08 035 tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/WILD NOV 1 2007 018 resized tiny.jpg"> Me in my kitchen, and at the Wild game. I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course! We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so. <img src="http://www.offthecuffphotography.info/Personal/Garlic tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Press It tiny.jpg"> Garlic is the best! <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 210 EDIT GRIT BORDER tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 192 HARD LIGHT ILL GRIT BORDER2 tiny.jpg"> Yummy veggies!

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