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Cheeseburger Pie

This recipe originally came from Betty Crocker, but it is so easy to make, that you can easily make it your own. I know I did.  One of the things I added was green peppers.  For some reason, I love cooking with green peppers lately.  They just add a flavor that seems to always work.   I also used Colby Jack shredded cheese instead of Cheddar since that is what I had on hand.

That’s the other beautiful part, I had all the ingredients in my cabinet.  I was looking for something easy for dinner tonight since I wasn’t going to be here and we had hamburger so I thought this would work.  I love finding recipes where I have all the ingredients already and I don’t have to go out shopping for them.

Jesse wasn’t too crazy about this recipe, but I don’t think he would have a problem eating it again.  Especially if I continue to tweak it.  I thought it kind of tasted like a cheeseburger (bun included) but as a casserole and Jesse thought it tasted more like a casserole.  Either way, it was easy to make, I had all the ingredients in my pantry, and I can easily add more ingredients (i.e. green peppers, jalapeños, tomatoes, etc.) if I want to.  To me, that makes a recipe a definite keeper.

Also, for anyone looking to make this for only two people, Betty’s already done the work.  I also found recipes for a Taco Pie and a Chicken Taco Pie that I think I’m going to try.

Ingredients:
1 lb lean (at least 80%) ground beef
1/4 of a green bell pepper, chopped
1 large onion, chopped (1 cup)
1/2 tsp salt
1 cup shredded cheddar cheese
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs or 1/2 cup egg product

Directions:

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.

High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Nutrition Information: 1 Serving: Calories 325 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 10 g); Cholesterol 135 mg; Sodium 530 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 23 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 18 %; Iron 10 % Exchanges: 1 Starch; 3 Medium-Fat Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

November 14, 2008 · jackie · 22 Comments
Tags: Cooking for 2, Diabetic Friendly Â· Posted in: Meat

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