Cheese-Topped Taco Pie

Dinner’s in the oven in just 25 minutes when you use a refrigerated pie crust with a simple ground beef filling.

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Servings 6

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( 18 ) Ratings

18 Ratings

5 Stars 33%

4 Stars 15%

3 Stars

2 Stars

1 Stars

Member Reviews ( 11 )

76d3ab97-e6fb-44db-ab2f-bdf4bd91772d

Bake-Off® Contest 35, 1992

Michelle Bocianski

Wheaton, Illinois

ingredients 10
Prep Time 25 min
Total Time 1 hr 15 min

Ingredients

Crust

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

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Directions

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.
2 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.
3 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.
4 Remove pie from oven. Sprinkle remaining 1 cup cheese evenly over filling; sprinkle remaining french fried onions in center of filling.
5 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 370),

% Daily Value

Total Fat: 41g; 41%
(Saturated Fat 19g, 19% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 175mg; 175%;
Sodium: 1730mg; 1730%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 0%;
Calcium: 35%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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slosh29

report Posted Sep. 15, 2012 5:22 PM

acwc: I dont know where you get the idea there is a top crust. The directions say to prepare for a single crust pie (meaning you use 1 of the 2)..you make the filling put that on top of the crust, top with cheese and other toppings..I dont see anything that would have given you the idea that it has a top pie crust layer.

acwc

report Posted Feb. 19, 2012 7:56 PM

what has not been mentioned is the top pie crust layer -- when does that go on (recipe says to put 1 cup of cheese on top of filling?)

Paris_Annie

report Posted Jul. 9, 2011 6:35 PM

Made this for supper tonight. It was very, very good. Did not add the extra cup of cheese and fried onions to the top because we are on a low salt diet. Served it with a bowl of fresh chopped tomatoes. Also did not use Ricotta cheese. Instead added a half cup of sour cream instead. My husband loved it.

bonatula

report Posted Jun. 28, 2011 10:42 AM

Big hit!! Made it for a dinner party and all wanted the receipe. My husban when on and on about the taste...will be using this one again and again...

Patsy Johnson

report Posted Jun. 18, 2011 12:50 PM

Instead of mushrooms, I add sliced olives. I also use crescent rolls in place of the pie shell. We love it.