Cheese-Topped Taco Pie

Cheese-Topped Taco Pie



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


  • 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 degrees F.
  2. Prepare pie crust as directed on package for one­crust baked shell using 9­inch glass pie pan or 10­inch deep-dish pie pan.
  3. Bake for 9 to 11 minutes or until light golden brown.
  4. Reduce oven temperature to 350 degrees F.
  5. Brown ground beef in large skillet over medium­high heat until beef is thoroughly cooked, stirring frequently. Drain.
  6. Stir in taco seasoning mix and salsa. Bring to a boil. Reduce heat; simmer uncovered 5 minutes, stirring occasionally.
  7. Add mushrooms and half of the French fried onions; mix well.
  8. Spoon mixture into baked crust.
  9. In small bowl, combine ricotta cheese, 1 cup of the taco­flavored cheese blend and eggs; mix well. Spoon over beef mixture.
  10. Bake at 350 degrees F for 25 to 35 minutes or until slightly puffed and set in center.
  11. Remove pie from oven. Sprinkle remaining 1 cup cheese evenly over filling.
  12. Sprinkle remaining French fried onions in center of filling.
  13. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted.
  14. Sprinkle tomato around edge and in center of filling. Let pie stand for 10 to 15 minutes before serving.

Servings: 6 | Prep Time: 25 min | Cook Time: 75 min

Michelle Bocianski, Wheaton, Illinois

Recipe and photo used with permission from: American Dairy Association

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.