Turkey Taco Pie

Turkey Taco Pie

By Renee's Kitchen Adventures

Adapted from Pillsbury®

Turkey Taco Pie

Easy taco pie made with refrigerated crescent rolls, ground turkey, spices, beans and cheese, then topped with all your favorite taco fixings! Simple weeknight meal idea!


  • 1- 8 oz. can refrigerated reduced fat crescent rolls (such as Pillsbury)
  • 1.2 lb. lean ground turkey
  • 1/4 cup finely diced onion 
  • 1 - 15 oz. can of diced fire-roasted tomatoes (do not drain) 
  • 1/2 cup canned pinto beans, drained and rinsed
  • 1 packet of taco seasoning mix
  • 1 cup reduced-fat sharp shredded cheddar cheese
  • To top the pie: shredded lettuce, diced tomatoes, salsa, sour cream, black olives


  1. Preheat oven to 375 degrees F. Unroll the crescent dough and separate into triangles. Spray a deep dish 9" pie plate with cooking spray. Place the triangles in the plate to form a crust. Press triangles together and up the sides of the pie plate. Set aside.
  2. In a large non-stick fry pan, sprayed with cooking spray, brown the onion and ground turkey on med heat, breaking it up as it cooks. Once browned and onions are translucent, add the can of tomatoes with the juice, beans and taco seasoning. Stir to coat. ( If seems too thick, add a little water to get the right consistency. ) Continue to cook on med heat for 2-3 minutes.
  3. Spoon meat mixture over the crust. Top with cheese and bake for 12 - 15 minutes or until crust is golden brown and cheese is melted.
  4. Remove from oven and allow to sit for 5 minutes. Top with toppings of your choice and cut into 8 wedges.

Yield: 8 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 15 mins.

Total time: 25 mins.

Tags: Taco, turkey, pie, dinner, easy, pinto beans, tomatoes

Servings - 8   Serving Size - 1/8 of pie   Points Plus per Serving -  7 Points+

(calculations for pie only, NO toppings) Calories - 262.2,   Total Fat - 12.1g,   Carb. - 19.7g,   Protein - 19.2g,   Fiber - 1.4g