1 pkg. (15 oz.) of pie crusts (2 crusts)
1 lb. of lean ground beef
1/3 cup of pitted black olives, sliced
1/2 cup of finely chopped onion
1/4 cup of chopped cilantro or you can use parsley
1 1/2 cups of shredded Mexican blend cheese
3/4 cup of thick and chunky salsa
2 Tbs. of Taco Seasoning
1 garlic clove, minced
1 egg, lightly beaten
1/3 cup of shredded sharp cheddar cheese (optional)
Preheat oven to 400 degrees Farenheit.
Let pie crusts stand at room temperature for 15 minutes. Meanwhile, in a large skillet over medium-high heat, cook the ground beef until the meat is no longer pink. Drain in a colander. Place the meat in a large bowl. Add the olives, onion, cilantro, cheese, salsa, taco seasoning and garlic; mix well. Place one pie crust on the bottom of a 9 inch pie dish. Add the filling and top with the second pie crust. Be sure to pinch the edges of the bottom crust and the top crust together. This seals the crust, ensuring that the filling will not ooze out and create a huge mess. Flute the edges of the pie crust to make a beautiful pie. Cut 4 slits on the top of the crust. Brush the pie with the egg. Bake for 20 minutes. Remove the pie from the oven and sprinkle the top of the crust with the shredded cheddar cheese, if desired. Bake for another 10 minutes. If the edges of the pie start to get too browned, cover the edges with aluminum foil. You can serve this with mashed potatoes and a vegetable of choice. Also, serve with some sour cream and extra salsa. Enjoy!