vegetable cooking spray

1	can (490 g) refrigerated golden corn biscuits

3/4	pound (360 g) ground turkey

1	small onion, 4 ounces (120 g), chopped

1	large clove garlic, minced

1	2-ounce (60 g) poblano or jalapeño chile pepper, seeded and minced

1	tablespoon (15 ml) minced fresh cilantro

2	teaspoons (10 ml) paprika

1	teaspoon (5 ml) ground cumin

1	teaspoon (5 ml) crushed dried oregano

1/4	teaspoon (1.25 ml) cayenne pepper

1/4	teaspoon salt (optional)

freshly ground pepper

1	15-ounce (450 g) can low-sodium diced tomatoes in puree

1/4	cup (30 g) shredded reduced-fat sharp cheddar cheese

2	large pitted black olives, thinly sliced

2	cups (216 g) shredded iceberg lettuce

1	large plum tomato, 3 ounces (90 g), seeded and diced

1	small white onion, 4 ounces (120 g), diced

1. Preheat the oven to 350°F (180°C), Gas Mark 4. Lightly coat a 9-inch (22.5 cm) glass pie plate with cooking spray. Open the biscuits can and place 3 uncooked biscuits in the bottom of the pie plate. Evenly space the remaining 5 biscuits long the bottom and sides of the pie plate. Using your fingers press the dough together to form a crust that completely covers the bottom and up the sides of the pie plate to form a rim.
2. Crumble the ground turkey into a large nonstick skillet and place over medium heat. Cook, stirring, until turkey is browned, about 5 minutes. Drain off any excess fat. Add onion, garlic, and chile pepper; continue to cook until onion is limp, about 4 minutes. Stir in herbs, spices, salt (if using), and pepper. Add tomatoes with their juice and continue to cook for 1 minute. Stir in shredded cheese and sliced olives.
3. Transfer mixture to the prepared pie plate and bake for 20 to 25 minutes, until biscuit dough is cooked through and richly browned and the filling is set. Remove from oven and let cool for at least 15 minutes before cutting into wedges.
4. Place the lettuce in a serving bowl and combine the tomato and onion in another. Pass both bowls separately to serve alongside the taco pie.