Lunch: Enchilada Meatloaf Pie

Red enchilada sauce comes in three "heat" levels -- mild, medium and hot. Use the kind your family prefers.

Ingredients

1 1/2 lb extra-lean (at least 90%) ground beef
1/4 cup Progresso™ plain bread crumbs
1 package (1 oz) Old El Paso™ taco seasoning mix
2 eggs
1 can (10 oz) Old El Paso™ enchilada sauce
1 cup finely shredded Cheddar cheese (4 oz)
1 Pillsbury™ refrigerated pie crust, softened as directed on box

Instructions

Heat oven to 375 °F. Spray 9-inch glass pie pan with cooking spray. In medium bowl, mix ground beef, bread crumbs, taco seasoning mix, eggs and 1/4 cup of the enchilada sauce. Press mixture in pan. Sprinkle with cheese.
Remove pie crust from pouch; place flat on work surface. Cut crust into 1-inch-wide strips; crisscross strips over beef mixture. Trim crust edges; tuck ends into beef mixture.
Bake 40 to 45 minutes or until beef is thoroughly cooked and meat thermometer inserted in center reaches 160 °F. Meanwhile, heat remaining enchilada sauce. Serve warm sauce with wedges of pie.

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