Recipe Box

Harvest Salsa Pie

Tools:

Ingredients:

1 package (15 oz.) refrigerated pie crusts, divided
1 pound ground beef
1/2 cup chopped onion
1/3 cup chopped green pepper
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
1 1/2 cup salsa
1 cup frozen corn, thawed
1/2 cup sliced ripe olives
2 cups shredded Cheddar or Monterey Jack cheese
Pesto sauce, barbecue sauce, yellow mustard, ketchup

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.

Makes about 6 servings.