1 package ground turkey
3/8 cup taco seasoning
1 cup water
1 medium red pepper, diced
½ large yellow onion, diced
6 stalks celery, minced
5 medium size white mushrooms- rough chopped
½ 15 oz can black beans
½ 15 oz can Golden Sweet Corn
1 package 8 count refrigerated croissant rolls
1 package instant potatoes, any flavor
Mexican style shredded cheese
Cook ground turkey, peppers, onion, celery, and mushrooms together breaking up the turkey as it cooks until it is browned. Add 3/8 cup taco seasoning, 1 cup water, and simmer for 5 minutes. Add beans, corn and cook till heated through. Make potatoes according to package directions.
Using the croissant rolls, press the triangles together to form a crust over bottom of ungreased Pyrex and up the sides. Choose which style of crust you prefer and follow directions accordingly.
For a softer chewier crust, bake crust for 8 to 10 minutes. Dish meat mixture over cooked rolls followed by prepared potatoes. Sprinkle cheese over the top of the potatoes and bake for 10 minutes or until cheese is melted.
For a crispier crust, do not pre-bake crust. Layer meat mixture followed by potatoes and cheese. Bake until crust is well browned on bottom or about 20 minutes.
