Mexican Potpies

Mexican Potpies
Servings: 8 Bake 350°F 16 mins Cook 15 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 1/2 pounds ground turkey
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14 ounces) chicken broth
  • 3 tablespoons flour
  • 1 can (10 ounces) Mexicali corn
  • 1 can (4-1/2 ounces) diced green chiles
  • 1 large tomato, diced
  • 8 refrigerated corn biscuits from a tube, slightly rolled out

Make It

1. Heat oil in large skillet. Add onion; cook for 4 minutes or until softened. Add ground turkey, chili powder, salt and pepper; cook for 5 minutes, breaking up ground turkey with wooden spoon.

2. Whisk together broth and flour in a small bowl; stir into skillet with corn and chiles. Cook for 5 minutes. Remove from heat.

3. Add tomato. Transfer to 8 individual disposable foil tart pans or 1-1/2-cup ramekins. Top each with a corn biscuit. Place on baking sheet. Bake at 350 degrees F for 16 minutes, until browned and filling is bubbly. Makes 8 servings.