Cheese Topped Taco Pie
Source: I Love Cheese
Crust
1 Pillsbury® Refrigerated Pie Crust (from 15oz. pkg.), softened as
directed on package
Filling
1 lb. lean ground beef
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 (16-oz.) jar Old El Paso® Thick n Chunky Salsa
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1 (2.8-oz.) can french fried onions
1 cup ricotta cheese
8 oz. (2 cups) shredded taco-flavored cheese blend
2 eggs
1 small tomato, seeded, diced
Heat oven to 450°F. Prepare pie crust as directed on package for onecrust
baked shell using 9inch glass pie pan or 10inch deepdish pie pan. Bake at
450°F. for 9 to 11 minutes or until light golden brown.
Reduce oven temperature to 350°F. Brown ground beef in large skillet over
mediumhigh heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in taco seasoning mix and salsa. Bring to a boil. Reduce heat; simmer
uncovered 5 minutes, stirring occasionally. Add mushrooms and half of the French
fried onions; mix well. Spoon mixture into baked crust.
In small bowl, combine ricotta cheese, 1 cup of the tacoflavored cheese blend
and eggs; mix well. Spoon over beef mixture.
Bake at 350°F. for 25 to 35 minutes or until slightly puffed and set in center.
Remove pie from oven. Sprinkle remaining 1 cup cheese evenly over filling.
Sprinkle remaining french fried onions in center of filling. Return to oven;
bake an additional 2 to 3 minutes or until cheese is melted.
Sprinkle tomato around edge and in center of filling. Let pie stand 10 to 15
minutes before serving.
Michelle Bocianski
Wheaton, Illinois