Tex-Mex Pie

1 lb Ground beef
1 c Thick and chunky salsa
15 oz Refrigerated piecrusts
1 c Shredded cheddar cheese

Heat a large nonstick skillet 1 minute over medium-high heat. Brown beef, breaking up large pieces with a spoon, until pan juices evaporate. Drain fat from skillet.

Add salsa; cook just until excess liquid evaporates. Cool.

Heat oven to 400°F. Roll each crust from piecrusts into a 12-inch circle. Place one circle on a cookie sheet. Spoon beef mixture evenly on circle, leaving 3/4-inch border. Sprinkle beef with cheese. Moisten edge of circle with water. Fold second crust in half; cut two 1-inch diagonal slashes in center. Unfold over filling. Press edge of pie to seal. Bake 25 to 30 minutes until lightly browned.

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