Harvest Salsa Pie
Taco-loving kids will flock to this fiesta of flavors. Bake the spicy beef and vegetable dish in a Deep Pie Pan with Fluted Edge. Before baking the pie, use Harvest Mini Metal Cutters to cut shapes from pie dough. Brush the shapes with colorful condiments and place across the pie’s top.
1 pkg (15 ounce) pie crusts refrigerated, divided
1 pound ground beef
1/2 cup onion chopped
1/3 cup green pepper chopped
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
1 1/2 cup Salsa
1 cup frozen corn thawed
1/2 cup Olives sliced and ripe
2 cups Cheddar or Monterey Jack cheese shredded
Salsa serves 6.
Preheat oven to 375°F.
In large skillet, cook ground beef, onion, green pepper, salt and pepper over medium heat until beef is no longer pink; drain well.
Stir in salsa, corn, olives and cheese. Line ungreased pie pan with one pie crust; fill with beef mixture.
Roll out remaining pie crust on lightly floured surface.
Using mini metal cutters, cut out assorted shapes; brush each with pesto, barbecue sauce, yellow mustard or ketchup.
Place pastry shapes over beef mixture in pan.
Bake 20-25 minutes or until filling is heated through and crust is golden brown.
If leaves were baked separately, add to top of baked pie and serve.