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Cheese Topped Taco Pie Recipe
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Servings : 6 Prep Time: 25 mins Cook Time: 75 mins Ingredients: » 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 Directions:  1. 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.
2. 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. 3. In small bowl, combine ricotta cheese, 1 cup of the tacoflavored cheese blend and eggs; mix well. Spoon over beef mixture. 4. Bake at 350°F. for 25 to 35 minutes or until slightly puffed and set in center. 5. 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. 6. Sprinkle tomato around edge and in center of filling. Let pie stand 10 to 15 minutes before serving. Source: ilovecheese - Michelle Bocianski Wheaton, Illinois |
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