Bake-Off® Contest 35, 1992
Wheaton, Illinois

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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  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 10
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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