Cheese-Topped Taco Pie

Servings: 6

Prep Time: 25 mins
Cook Time: 75 mins

Crust
1 Pillsbury® Refrigerated Pie Crust (from 15­ounce package),
    softened as directed on package

Filling
1 pound lean ground beef
1 (1.25-ounce) package Old El Paso® Taco Seasoning Mix
1 (16-ounce) jar Old El Paso® Thick n Chunky Salsa
1 (4.5-ounce) jar Green Giant® Sliced Mushrooms, drained
1 (2.8-ounce) can French fried onions
1 cup ricotta cheese
8 ounces (2 cups) shredded taco-flavored cheese blend
2 eggs
1 small tomato, seeded, diced

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.

Michelle Bocianski, Wheaton, Illinois

Recipe and photograph courtesy of American Dairy Association.