Mexican Pot Pies with Turkey
1 Tbsp. oil 1 onion, diced 1-1/2 lbs. Ground Turkey 1 Tbsp. Chili Powder 3/4 tsp. Salt 1/2 tsp. Pepper 1 (13 3/4 oz. can Chicken Broth 3 Tbsp. flour 1 (10oz.) can mexicali corn 4-1/2oz. can of chopped green chiles.\ 1 large tomato 1 tube of 8 refrigerated corn biscuits 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 degree oven for 16 minutes or until it gets bubbly around the vents you made in top. Serves 8 " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
