Cheese-Topped Taco Pie

By kayjayjohnson

Ingredients

• Crust
• 1 1
• box Pillsbury® refrigerated pie crusts, softened as directed on box
• Filling
• 1 lb lean (at least 80%) ground beef
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
• 1 can (2.8 oz) french fried onions
• 1 cup ricotta cheese
• 2 cups shredded taco-flavored cheese blend (8 oz)
• 2 eggs
• 1 small tomato, seeded, diced

Details

Servings 6
Preparation time 25mins
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch deep-dish pie pan. Bake 9 to 11 minutes or until light golden brown.

Reduce oven temperature to 350°F. In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and salsa; heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Stir in mushrooms and half of the french fried onions. Spoon mixture into baked shell.

In small bowl, mix ricotta cheese, 1 cup of the taco-flavored cheese blend and the eggs. Spoon over beef mixture. Bake 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 2 to 3 minutes longer or until cheese is melted. Sprinkle tomato around edge and in center of filling. Let pie stand 10 to 15 minutes before serving.