1.Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
2.Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
3.Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
4.Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 143 (40%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 90.7mg||28 %|
|Sodium 305.1mg||11 %|
|Potassium 863.2mg||23 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 22.1g|
|Protein 30.2g||43 %|
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Calories per serving: 358
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