From Paulette Vickery's Recipe Collection

BB: FAVORITE MASHED POTATO SHELL TACO PIE

main dish, poultry

1/4 cup liquid butter buds
2/3 cup skim milk
1 pkg dry taco mix, 1 1/4oz
2 1/2 cup mashed potato flakes
1/2 lb ground white turkey
1/2 cup chopped onion
1 can refried beans, 16oz
1/2 cup barbecue sauce
1 cup shreaded lettuce
1 each tomato, chopped
1 cup nonfat cheddar cheese

In a medium sauce pan combine liquid butter buds, milk, and 2 tablespoons dry taco seasoning mix. Remove from heat and stir in potato flakes. Press potato mixture over the bottom and up the sides of a 10 inch quiche dish or pie plate which has been sprayed with pam. Microwave ground turkey and onion, covered, for about 5 minutes on high. Stir after 2 minutes. Drain mixture to remove any fat. Place turkey mixture in a large nonstick skillet. Stir in remaining seasoning mix, refried beans, and Craft hickory barbecue sauce. Cook until bubbley. Pour into prepared potato crust. Bake uncovered at 350 degrees, 30-35 minutes. Let stand 5 minutes. Cut into 8 wedges and top each wedge with lettuce, tomatoes, and grated cheese. Per serving: fat 1.8 G, cholesterol 19 MG, fiber 3 G, calorries 214, 8 percent from fat, protein 16 G, carbohydrate 34 G, sodium 652 MG.

Yield: 8 servings





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