Cheese-Topped Taco Pie

(19)
  12 reviews
  • 25 min prep time
  • 1 hr 15 min total time
  • 10 ingredients
  • 6 servings

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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