 Meat Crust Pie
Makes 8 servings
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Image © Publications International, Ltd.
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Meat Crust Pie
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Ingredients
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1
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pound 95% lean ground beef
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2
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cans (8 ounces each) tomato sauce, divided
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1/2
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cup seasoned dry bread crumbs
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1/2
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cup chopped green bell pepper, divided
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1/4
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cup minced onion
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1
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teaspoon salt, divided
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1/8
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teaspoon dried oregano
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1/8
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teaspoon black pepper
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1
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cup water
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1-1/3
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cups uncooked instant rice
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1
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cup (4 ounces) shredded reduced-fat Cheddar cheese, divided
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1. Preheat oven to 350°F. Combine beef, 1/2 cup tomato sauce, bread crumbs, 1/4 cup bell pepper, onion, 1/2 teaspoon salt, oregano and black pepper in large bowl; mix well. Pat onto bottom and up side of ungreased 9-inch deep-dish pie plate.
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2. Bring water and remaining 1/2 teaspoon 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 1/4 cup bell pepper to rice; mix well. Spoon rice mixture into meat shell. Cover with foil; bake 25 minutes.
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3. Remove from oven and drain fat carefully, holding pan lid over top to keep pie from sliding. Top with remaining 1/2 cup cheese. Bake, uncovered, 10 to 15 minutes or until cheese melts. Carefully drain fat again. Cut into wedges to serve.
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© Publications International, Ltd.
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Nutrients per Serving
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(1 pie wedge (1/8 of total recipe))
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Calories
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290
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Calories from Fat
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18 %
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Total Fat
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6 g
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Saturated Fat
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3 g
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Cholesterol
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37 mg
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Carbohydrate
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39 g
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Fiber
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1 g
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Protein
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19 g
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Sodium
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852 mg
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Dietary exchanges
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2 Starch
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1 Vegetable
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2 Meat
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Printed
from fbnr.com
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