Mashed Potato Shell Taco Pie

tacos

1/4 cup liquid butter buds, for potatoes
2/3 cup skim milk
1 each pk (1 1/4oz) taco seasoning mix
2 1/2 cup instant mashed potato flakes
1/2 lb ground white meat skinless turkey
1/2 cup chopped onion
2 cup refried beans*
1/2 cup kraft hickory flavor bbq sauce
1 cup shredded lettuce
1 medium tomato, chopped
1 cup grated nonfat cheddar cheese
1 **refried beans**
2 cup cooked or canned pinto beans
1/2 cup liquid butter buds or fatfree chick
2 each tb chili powder
2 teaspoon )or3) cumin
1/2 teaspoon lite salt, optional
1/8 teaspoon pepper
1/2 cup chopped cooked onions
1/2 cup 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.