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Meat Crust Pie (NEW)

1 Pound ground beef (90/10)

2 cans (8 oz ea) tomato sauce, divided

1/2 Cup Pleasoning Breading Mix 034

1/2 Cup chopped red bell pepper, divided

1/4 Cup onion, minced

3/4 Teaspoon Franks Blend 007 Pleasoning

1 Cup Water

1/2 Teaspoon salt

1 1/3 cups uncooked instant rice

1 cup (4 oz) shredded cheddar cheese, divided

 

 

Preheat oven to 350.

 

Combine beef, 1/2 cup tomato sauce, Breading Mix, 1/4 cup bell pepper, onion and Frank's Blend in a large bowl; mix well. Pat onto bottom and up side of ungreased 9-inch deep-dish pie plate.

 

Bring water and salt to a boil in medium saucepan. Stir in rice; cover and remove from heat. Let stand 5 minutes or until water is absorbed. Add remaining 1 1/2 cups tomato sauce, 1/2 cup cheese and remaining bell pepper to rice; mix well. Spoon rice mixture into meat shell. Cover with foil; bake 25 minutes.

 

Remove from oven; drain fat carefully, holding pan lid over pie to keep it from sliding. Top with remaining cheese. Bake, uncovered, 10 to 15 minutes or until cheese melts. Carefully drain fat again. Garnish as desired. Cut into wedges to serve,

 

Makes 6 - 8 servings.