Wednesday, August 14, 2013


1 (9-inch) unbaked pie shell (save time with refrigerated packaged pie dough sheet)
8 slices process American cheese
1 lb lean ground beef
1/2 cup tomato sauce
1/3 cup chopped green bell pepper
1/3 cup chopped yellow onion
1 tsp instant beef bouillon
3 eggs, beaten
2 tbsps flour
Shredded lettuce, for garnish
Chopped tomato, for garnish

Preheat oven to 425 degrees.

Bake pie shell for 8 minutes, remove from oven and set aside.

Reduce oven temperature to 350 degrees.

Cut 6 of the cheese slices into small pieces.

In a large skillet, brown the meat until no longer pink; drain well.

Return beef to skillet that has been wiped clean of fat with a paper towel.  Add the tomato sauce, bell pepper, onion, and bouillon; cook, stirring, until the bouillon is completely dissolved.

Remove skillet from the heat and add the eggs, flour, and cheese pieces; stir well while adding until eggs and flour are well blended.

Pour filling into the pie shell and use a large spatula to spread evenly.

Bake at 350 degrees for 20 to 25 minutes or until heated through.  Cut the remaining cheese slices into wide strips and around on top of the pie.  Return to the oven for 2 to 3 minutes or until cheese begins to melt.

Remove from oven and garnish with the fresh tomatoes and lettuce.

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