Guilt-free Gluten-free Taco Pie

GF cooking spray
8 corn tortillas
1/2 medium red onion, chopped
Kosher salt and ground black pepper
2 cloves garlic, minced
Pinch of cayenne pepper
1/2 lb lean ground pork
1/2 lb lean ground turkey
1 tbsp taco seasoning (salt-free recommended)
1-15 oz can crushed tomatoes
2-4.25 oz cans chopped green chiles
1 cup frozen corn
1/2 cup chopped cilantro
1 cup reduced fat Mexi-blend cheese
Chives, chopped, for garnish

I love tacos and I love pies, so when I saw this in Food Network Magazine, I knew I had to try it. But tacos are fattening as well as pies, so this means I had to do a little work to enjoy this without any guilt (or gluten). The end result was delicious. My partner, Steve, had already finished dinner when I made this the first time, but he loved it so much he had a full slice anyways. I hope you find this as irresistible as he did!
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DIRECTIONS
Spray a small nonstick skillet with cooking spray and place over medium heat. Soften the tortillas by heating until just pliable. Set on a plate under a slightly damp paper towel and set aside.
Spray a large skillet with cooking spray and set over medium-high heat. Add the onion, salt and pepper and saute until soft, about 3-5 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and turkey, season with taco seasoning, salt and pepper, and cook, breaking up the meat until browned 3/4 of the way through, about 5 minutes. Stir in the tomatoes, chiles and corn. Bring to a simmer and cook until slightly thickened, about 7-10 minutes. Check seasonings, remove from heat and stir in cilantro.
Cut the tortillas in half and arrange half in the bottom of a sprayed 9-in pie plate. Top with half of the meat misture and 1/4 of the cheese. Repeat with remaining tortillas, meat and cheese. Bake until cheese melts, about 3-5 minutes. Remove from oven and garnish with chives.
Here’s the skinny:
First, I used cooking spray instead of oil, saving a lot of fat and calories. The dish is so flavorful – you won’t miss it!
Instead of 3/4 lb ground pork, like the recipe calls for, I used 1/2 lb lean ground pork and 1/2 lean ground turkey. The turkey is to add extra protein without taking away from the flavor of the pork. Also, I was able to use more meat and still save over 200 calories and almost 50 grams of fat.
I found the dish to be bland, so I added a tablespoon of taco seasoning. I recommend salt-free, but those are harder to find. If all you have is regular, use that and cut back on the salt you use in the rest of the dish.
Lastly, instead of the mozzarella cheese they use, I used a reduced fat Mexi-blend. Not only do the Mexican cheeses go better with the dish, you are saving a lot of fat in the process.
SAVINGS
CALORIES: 629 cal
FAT: 92g
SATURATED FAT: 52g