Recipe: Salsa Pie

I tried a new recipe the other day from our MOPS cookbook.  It was a total success, thankyouverymuch.  Although, next time, I will throw in a some taco seasoning to give it a little more kick.  Overall, we dug how this ate like a thick chili once served - the crusts like crackers already mixed in for you.  Total comfort food type meal. Perfect for a cold weather day like we've been having this week.  It's snowing now as I type.  Too bad I didn't make a second pie for today. 

Salsa Pie

• 1.5 c. cooked chicken or 3/4 lb. ground beef (browned)
• 1 can light red kidney beans, drained
• 1 can sweet corn, drained
• 1/3 c. salsa
• 1 c. shredded cheese
• 2 refrigerator pie crusts

Bake bottom pie crust as instructed.  Mix all the other ingredients and spoon into bottom crust.  Add second crust to cover top and cut slits to vent.  Bake @ 425 for 25-30 minutes. 

Kimmie's alterations to this recipe:  I used a whole lb. of ground beef.  I used about 1/2 cup of salsa and still it probably needed a little more.  I used frozen pie crusts and according to those directions I only needed to let them thaw out once the pie was completely assembled and then cooked it all as the recipe indicated.  Point being, I did not cook the bottom pie crust separately.