Mashed Potato Shell Taco Pie
|Liquid butter buds||1⁄4 Cup (4 tbs) (For Potatoes)|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Instant mashed potato flakes||2 1⁄2 Cup (40 tbs)|
|Ground white meat||1⁄2 Pound (Skinless Turkey)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Retried beans/2 cans fat-free old el paso retried||2 Cup (32 tbs)|
|Beans||1⁄2 Cup (8 tbs)|
|Barbecue sauce||1⁄2 Cup (8 tbs) (Kraft Hickory Flavor)|
|Shredded lettuce||1 Cup (16 tbs)|
|Tomato||1 Medium, chopped|
|Grated nonfat cheddar cheese||1 Cup (16 tbs)|
|For refried beans|
|Pinto beans||17 Ounce (1 Can / 2 Cups, Cooked Or Canned)|
|Liquid butter buds/1/2 cup fat-free chicken broth||1⁄2 Cup (8 tbs)|
|Chili powder||2 Tablespoon|
|Lite salt||1⁄2 Teaspoon|
|Chopped cooked onions||1⁄2 Cup (8 tbs)|
|Salsa||1⁄2 Cup (8 tbs)|
Retried Beans: Over medium heat, in a non-stick skillet, combine beans and liquid Butter Buds, or fat-free chicken broth, stirring occasionally (about 5 minutes ).
Mash beans; stir in chile powder, cumin, salt, and pepper.
Add more liquid Butter Buds to the skillet if necessary.
Add onions and salsa.
Cook and stir until a smooth paste forms.
In a medium saucepan combine liquid Butter Buds, milk, and 2 Tbs.of the taco seasoning mix.
Remove from heat; stir in potato flakes.
Press mixture over the bottom and up the sides of a 10-inch quiche dish or pie plate that has been sprayed with a non-fat cooking spray.
Microwave ground turkey and chopped onion covered with waxed paper for about 5 minutes on high.
Stir after 2 minutes.
Drain mixture in a colander to remove any fat.
Place the turkey mixture in a large non stick skillet.
Stir in remaining seasoning mix, retried beans, and Bar-B-Q sauce.
Cook until bubbly.
Pour into prepared potato crust.
Bake, uncovered, in a 350°F.oven for 30-35 minutes.
Let stand 5 minutes.
Cut into 6 wedges and top each wedge with lettuce, tomatoes, and grated cheese.
You can also serve taco or hot sauce on the side.