1 pound ground chuck
3/4 cup chunky-style salsa
1 ready-to-bake pie crust
7 slices (1/4 inch) Wisconsin Medium Cheddar cheese
1 large beefsteak tomato, chopped
3/4 cup Wisconsin Pepper Jack cheese, shredded
Cottage Cheese Mixture:
3/4 cup low-fat Cottage Cheese
1 large egg
1/2 teaspoon jalapeño seasoning (or one medium jalapeño with seeds removed, diced)
1/2 teaspoon cumin
1/2 teaspoon Mexican chili powder
Sliced green onions, sliced black olives, sour cream
Preheat oven to 450°F. Brown ground beef and crumble; drain fat and set aside to slightly cool. While ground beef is cooling, combine all ingredients for Cottage cheese mixture. Add salsa and Cottage cheese mixture to the ground meat and stir to distribute evenly.
Place pie crust in 9-inch glass pie plate. Layer Cheddar cheese slices on the bottom and along the sides of the crust; add ground beef mixture. Layer 1/2 of the chopped tomato and 1/2 of the shredded Pepper Jack cheese over beef; repeat.
Bake for approximately 15 minutes (crust will brown quickly). Reduce heat to 325°F for approximately 12 to 15 minutes until cheese is melted and crust is brown throughout. Cool on rack for 15 minutes. If desired, top with sliced green onions, sliced black olives and sour cream. Cut pie into wedges and serve.