Ok, you've probably already had dinner, but for next time here is a recipe my husband loves!!!! For a fellow miamian (is that a word?)
GO CANES
Cheese Topped Taco PieCrust
1 Pillsbury Refrigerated Pie Crust (soften as directed on package)
Filling
1 lb. lean ground beef
1 (1.25 oz.) package Old El Paso Taco Seasoning Mix
1 (16 oz.) jar Old El Paso Thick'n Chunky Salsa
1 (4.5 oz.) jar Green Giant Sliced Mushrooms, drained
1 (2.8 oz.) can french fried onions
1 cup of Ricotta cheese
8 oz. (2 cups) shredded taco flavored cheese blend
2 eggs
1 small tomato, seeded, diced
1) Heat oven to 450F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan or 10-inch deep-dish pie pan.
Bake at 450F for 9 - 11 minutes until light golden brown.
2) Reduce oven temperature to 350F. Brown ground beef in large skillet over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix and salsa. Bring to a boil. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Add mushrooms and half of the french friend onions; mix well. Spoon mixture into baked crust.
3) In small bowl, combine ricotta cheese, 1 cup of the taco flavored cheese blend and eggs; mix well. Spoon over beef mixture.
Bake at 350F for 25 to 35 minutes or until slightly puffed and set in center.
5) Remove pie from oven. Sprinkle remaining 1 cup cheese evenly over filling. Sprinkle remaining french friend onions in center of filling. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted.
