Title: Mashed Potato Shell Taco Pie
Categories: Ethnic
Yield: 6 Servings

1/4	c	Liquid butter buds, for potatoes
2/3	c	Skim milk
1		Pk (1 1/4oz) taco seasoning mix
2 1/2	c	Instant mashed potato flakes
1/2	lb	Ground white meat skinless turkey
1/2	c	Chopped onion
2	c	Refried beans*
1/2	c	Kraft hickory flavor bbq sauce
1	c	Shredded lettuce
1	md	Tomato, chopped
1	c	Grated nonfat cheddar cheese
1		**refried beans**
2	c	Cooked or canned pinto beans
1/2	c	Liquid butter buds or fatfree chick
2		Tb chili powder
2	ts	)or3) cumin
1/2	ts	Lite salt, optional
1/8	ts	Pepper
1/2	c	Chopped cooked onions
1/2	c	Salsa

*Or 2 cans Old El Paso fatfree refried beans. Over medium heat in a nonstick skillet, combine beans and Butter Buds, stirring occasionally, about 5 minutes. Mash beans; stir in chili powder, cumin, salt and pepper. Add more liquid Butter Buds to the sklillet if necessary. Add onions and salsa. cook and stir until a smooth paste forms. In a medium saucepan combine Butter Buds, milk, and 2 tablespoons of the taco seasoning mix. Remove from heat; stir in potato flakes. Press mixture over the bottom and up the sides of a 10" quiche pan or pie plate that has been sprayed with a nonstick cooking spray. Microwave ground turkey and chopped onion covered with waxed papaer aor about 5 minutes on high. Stir after 2 minutes. Drain mixture in a colander to remove any fat. Place the turkey mixture in a large nonstick skillet. Stir in remaining seasoning mix, refried beans and BBQ sauce. cook until bubbly. Pour into prepared crust. Bake uncovered at 350F. 30-35 minutes. Let stand 5 minutes. cut into 6 wedges and top each wedge with lettuce tomatoes and grated cheese. you can also serve taco or hot sauce on the side.

Per serving: 214 cal., 1.8g ft (8%), 19mg chol., 3g fiber, 16g pro., 34 g carb., 652mg sod.

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