Spicy Ground Turkey Pot Pie
|Salad oil||1 Tablespoon|
|Ground turkey||16 Ounce (1 Package)|
|Onion||1 Large, diced|
|Chili powder||4 Teaspoon|
|Canned tomatoes||16 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Canned red kidney beans||19 Ounce, drained (1 Can)|
|Buttermilk baking mix||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook ground turkey and onion, stirring frequently, until all pan juices evaporate and turkey is well browned.
2. Stir in chili powder; cook 1 minute. Stir in tomatoes with their liquid, water, salt, sugar, and crushed red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 10 minutes to blend flavors. Gently stir in kidney beans; heat through. Spoon turkey mixture into 2 1/2-quart shallow baking dish.
3. Preheat oven to 450°F. In bowl, mix buttermilk baking mix, milk, and cheese just until blended and mixture leaves side of bowl. Spoon dough on top of turkey mixture in baking dish to form a ring. Bake 12 minutes or until golden.