I think I was either in college or just out of college when I was introduced to taco pie. A close friend of mine whipped it up one night and I thought it as a revelation. One because it was a cheap filling meal for a college student who could still feel like they made a real meal, and two, because it came in very handy as a working single mom who doesn’t always have time to pull together full dinner but can always stop by a CVS for crescent rolls.
My son and I have been on a “taco Tuesday” kick for a while now (before the Lego movie) and I was getting pretty sick of eating tacos. I also had a pretty big bag of sharp white cheddar cheese that I needed to do something with. I originally made the pie with beef, but we’ve turned into a ground turkey family over the years.
I was going to make it a little fancy, but that was requiring too much thought and time was of the essence, so I added a little fresh cilantro and lime for freshness. I loved it. It was a simple hearty and filling dish that baked in no time. I did learn that my son is not a huge fan of cilantro, so next time I will add as a garnish.
Turkey Taco Pie
- one package crescent roll dough
- 1 pound ground turkey breast
- ½ jar (15oz) thick and chunky salsa, about ¾ cup
- 1 ½ tablespoons taco seasoning
- 1 ½ cup shredded cheddar cheese (or Mexican cheese blend)
- few springs of cilantro chopped
- juice of half a lime
Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch spring form or pie plate; press over bottom and up sides to form crust.
In a large skillet, cook ground turkey over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning; simmer 5 minutes stir in 1 cup of cheddar cheese and cilantro. Spoon meat mixture in crust-lined pan; squeeze lime juice on top and sprinkle remaining ½ with cheese.
Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted.