Unroll the thawed pie crust and place into a standard 9-inch pie dish. Fold the excess under and crimp the crust edges with a fork.

Whisk the egg in a small bowl.

Using a pastry brush, apply a thin layer of the egg wash to the entire crust.

Discard any excess egg.

In a large skillet, over medium-high heat, add the lean ground beef, diced yellow onion, diced green bell pepper, salt, and black pepper.

Cook for 6-8 minutes or until no pink remains.

Drain off all the excess fat from the skillet.

Reduce the heat to medium, add the salsa and taco seasoning mix.

Stir to combine and cook for an additional 3-5 minutes or until all the excess moisture from the salsa has evaporated.

Remove the skillet from the heat.

Stir 1 cup of the shredded cheddar-jack cheese into the warm taco filling until fully melted.

Transfer the taco filling into the prepared pie crust and spread to an even layer.

Top the taco pie with the remaining shredded cheese (approximately 1 ½ cups).

Bake for 25-30 minutes or until the crust is golden brown and the cheese is bubbly.

You can tent your pie with aluminum foil the last 5-10 minutes if needed to ensure the cheese doesn’t get too golden before the crust is fully baked.

Allow the taco pie to cool at room temperature for 8-10 minutes before slicing and serving. This will help the filling to firm up slightly so your slices remain intact when served.