Mexican Pot Pies with Turkey
 
1 Tbsp  oil
1   onion, diced
1-1/2 lb.  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
4-1/2 oz.  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 
 
bonapetite' pattyg from missouri 
 
-- 
(ID: 8188) Mirror: rec.food.recipes: Sun, Apr 11, 2004


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