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Harvest Salsa Pie




1 (15-ounce) package refrigerated piecrusts, divided

1 pound lean ground beef

½ cup chopped onion

1/3 cup diced green pepper

½ teaspoon salt, optional

¼ teaspoon black pepper

1½ cups salsa

1 cup frozen corn, thawed

½ cup sliced ripe olives

2 cups shredded Cheddar or Monterey Jack cheese

Pesto sauce, barbecue sauce, mustard, ketchup


Heat oven to 375 degrees. 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 an ungreased pan with one pie crust; fill with beef mixture. Roll out remaining crust on a lightly floured surface. Using mini metal cutters, cut out assorted shapes. Brush each with one of the condiments; place over beef mixture in pan. Bake 20 to 25 minutes, until filling is heated through and crust is golden brown. If shapes were baked separately, add to top of baked pie and serve. About 6 servings.

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