★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

This popular dish has many variations, and this is my take on it, somewhat borrowed from Taste of Home. Photo: tasteofhome.com

serves 8
prep time 50 Min
cook time 30 Min
method Bake


  • 1
    refrigerated pie crust for 9" pie
  • 1/2 c
    sour cream
  • 1/2 c
    shredded cheddar cheese
  • 1/2 c
    shredded monterey jack cheese
  • 1/3 c
    thinly sliced green onions
  • 1 tsp
    dried oregano
  • 1/2 tsp
  • 1/4 tsp
  • 8 lg
    ripe tomatoes, cut in 1/4" slices
  • 4 slice
    bacon, cooked and crumbled

How To Make

  • 1
    On a lightly floured surface, roll the pie crust dough into a circle and transfer to a 9" pie plate. Trim pastry to within 1/2" of the rim of the plate and crimp edge.
  • 2
    Cover the pastry with a double thickness of foil and fill with pie weights or dried beans. Bake in a preheated 350-degree oven for 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer, or until light brown. Cool on a wire rack.
  • 3
    In a small bowl, mix sour cream, cheeses, green onions, and seasonings. Arrange one-third of the tomatoes in crust, spread with one-third of the sour cream mixture. Repeat layers twice. Bake for 25 minutes. Top with bacon; bake 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes before serving.