1 lb ground beef
1 medium onion, diced
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 (15 ounce) package refrigerated pie crusts, room temperature
1 tablespoon yellow mustard
2 cups shredded Monterey Jack cheese, divided
1 cup shredded sharp Cheddar cheese
2 tablespoons cold water
1 egg
one drop each yellow and red food coloring.
Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool. Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 1 cup Monterey Jack cheese and the cheddar; spoon onto center of crust, leaving a 2-inch border. Unfold remaining piecrust, and cut out a jack-o’-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o’-lantern face. Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust. Bake at 425 degrees for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
