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Vegetable Taco Pie

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  • 1 Tbsp. vegetable oil
  • 1 lb. ground turkey
  • 1 3/4 cups chopped red bell pepper
  • 1 cup chopped zucchini
  • 1 small yellow onion, chopped
  • 1 Tbsp. chili powder
  • 2 cups chopped tomato
  • 1 package Knorr® Rice Sides™ - Cheddar Broccoli
  • 3/4 cup shredded reduced fat cheddar cheese
  • 2 (10-in.) burrito size whole wheat high fiber tortillas
  • 1 cup shredded iceberg lettuce

NUTRITIONAL INFORMATION

 

Amount per serving

Calories350
Calories from Fat100
Total Fat11g
Saturated Fat3g
Cholesterol45mg
Sodium600mg
Total Carbs38g
Dietary Fiber10g
Sugars6g
Protein25g
Calcium10%
Iron15%
Vitamin C120%
Vitamin A50%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Preheat oven to 350°.
  • 2 Heat oil in large nonstick skillet over medium high heat and cook turkey, red pepper, zucchini, onion and chili powder about 5 minutes, until turkey is thoroughly cooked, stirring occasionally. Stir in 1-1/2 cups tomato and cook, stirring occasionally, 3 minutes or until tomato is soft.
  • 3 Place 1/3 of the turkey mixture in 9-inch deep dish pie plate. Spread 1/3 of the rice mixture on top. Sprinkle with ¼ cup cheese, then top with 1 tortilla. Repeat layers ending with rice.
  • 4 Bake covered 20 minutes. Sprinkle with remaining ¼ cup cheese and bake uncovered 10 minutes. Garnish with lettuce, remaining ½ cup tomato and, if desired, reduced fat sour cream and chopped cilantro.