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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A deep-dish cheese and turkey chili pie stretched with TVP (Textured Vegetable Protein) to make it cheaper and healthier! Tastes great, not too spicy, the kids will adore it on a winter night! Make on the weekend and bake-off midweek for a simple meal. Ingredients:
1 14oz can pizza crust dough |
4oz part-skim monterey jack cheese, shredded, divided |
1/2 lb ground turkey breast |
1/4 onion, diced |
28oz diced tomatoes with liquid |
1 1/4 c tvp granules, dry |
2 tbsp chili powder |
1/4 tsp cayenne powder |
1 tbsp oregano |
1 tbsp cumin |
3 tbsp garlic powder |
Directions:
1. Preheat oven to 425F.
2. Unroll pizza dough and press into the bottom and 1/2 way up the sides of a 9x13” pan coated in cooking spray.
3. Sprinkle 1/2 the cheese over pizza crust.
4. Cook turkey and onion in a non-stick skillet until browned, stirring to crumble. Drain off fat (if any).
5. Return meat to pan, with diced tomatoes, TVP and seasonings. Cook 1-2 minutes, until TVP has rehydrated.
6. Pour tomato mixture into crust.
7. Bake uncovered 12 minutes. Top with remaining cheese and bake an additional 5 minutes.
8. Let stand 5 minutes, serve.
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