Krista's Cheesy Taco Pie

» Filling

1 lb. lean ground beef

1 (1.25-oz.) pkg. 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 ricotta cheese

8 oz. (2 cups) shredded taco-flavored cheese blend

2 eggs

1 small tomato, seeded, diced

Directions:

1. Heat oven to 450°F. Prepare pie crust as directed on package for one­crust baked shell using 9­inch glass pie pan or 10­inch deep­dish pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown.

2. Reduce oven temperature to 350°F. Brown ground beef in large skillet over medium­high 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 fried onions; mix well. Spoon mixture into baked crust.

3. In small bowl, combine ricotta cheese, 1 cup of the taco­flavored cheese blend and eggs; mix well. Spoon over beef mixture.

4. Bake at 350°F. 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 fried onions in center of filling. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted.

6. Sprinkle tomato around edge and in center of filling. Let pie stand 10 to 15 minutes before serving.