Taco Salad Pie - cooking recipe

Ingredients

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

Preparation

Bake crust according to package directions.
Sprinkle 1/2 cup of the cheese evenly over bottom of baked crust.
Cook bacon until crispy, drain on paper towels.
Drain all but 1 tablespoon drippings from skillet.
Add onions and cook until tender, add tomatoes, 1/2 cup picante sauce, cumin and oregano.
Cook over high heat until most of liquid is evaporated.
Spoon tomato mixture into crust, top with bacon and remaining cheese.
Bake at 375\u00b0 until cheese is melted.
Peel, seed and slice avocado into wedges and arrange over pie.
Drizzle with remaining picante sauce. Garnish with sour cream, olives, lettuce, etc.
Cut into wedges and serve.
Yields 4 servings.