Harvest Salsa Pie
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.
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