Prepare pie crust as directed on the box for two-crust pie using a 9-inch glass pie pan or a springform pan.

Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and pepper. Cook 3 minutes, stirring frequently, until tender.

Stir in ground turkey and cook until the onions are translucent, and turkey is tender about 10 minutes. Drain the grease and place it back on the stove. Add taco seasoning and follow instructions from the packet.

Add corn, pinto beans, and continue to cook for an additional 5 minutes. Remove from heat and stir in ½ cup of shredded cheese

Spoon 1/3 of ground turkey mixture into bottom pie crust, top with shredded cheese. Repeat, then top with second crust; seal edge and flute. Make several slits to allow steam to escape.

Bake 30 to 40 minutes or until pie crust is golden brown. Cover edges of crust with strips of foil during the last 15-20 minutes of baking. Let cool 15 minutes before cutting. Enjoy!