Taco Salad Pie

• 1 (9-inch) deep pie crust, frozen
• 1 1/2 c. Monterey Jack cheese, shredded
• 1/4 lb. bacon, cooked and diced
• 1 medium onion, chopped
• 2 medium tomatoes, diced
• 1/2 tsp. ground cumin
• 1/4 tsp. oregano, crushed
• 3/4 c. picante sauce
• 1 ripe avocado
• sour cream
• ripe olives
• lettuce, shredded

1. Bake crust according to package directions.
2. Sprinkle 1/2 cup of the cheese evenly over bottom of baked crust.
3. Cook bacon until crispy, drain on paper towels.
4. Drain all but 1 tablespoon drippings from skillet.
5. Add onions and cook until tender, add tomatoes, 1/2 cup picante sauce, cumin and oregano.
6. Cook over high heat until most of liquid is evaporated.
7. Spoon tomato mixture into crust, top with bacon and remaining cheese.
8. Bake at 375u0b0 until cheese is melted.
9. Peel, seed and slice avocado into wedges and arrange over pie.
10. Drizzle with remaining picante sauce. Garnish with sour cream, olives, lettuce, etc.
11. Cut into wedges and serve.
12. Yields 4 servings.

crust, cheese, bacon, onion, tomatoes, ground cumin, oregano, picante sauce, avocado, sour cream, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016746 (may not work)