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 Pub date
2007-12-06

Upside-Down Meat Pie

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Upside-Down Meat Pie
Upside-Down Meat Pie

1. Ingredients

  1. 1 pound ground beef
  2. 1/2 cup chopped celery
  3. 1/2 cup chopped onion
  4. 1/4 cup chopped green pepper
  5. 1 (10.75 ounce) can condensed tomato soup, undiluted
  6. 1 teaspoon prepared mustard
  7. 1 1/2 cups biscuit/baking mix
  8. 1/3 cup water
  9. 3 slices process American cheese, halved diagonally
  10. Green pepper rings (optional)

Nutrition Info

Per Serving

  • Calories: 381 kcal
  • Carbohydrates: 28 g
  • Dietary Fiber: 1 g
  • Fat: 21 g
  • Protein: 18 g
  • Sugars: 5 g

2. Cooking Directions

  1. In a skillet over medium heat, cook beef, celery, onion and green pepper until the meat is no longer pink and vegetables are tender; drain. Stir in soup and mustard; mix well. Transfer to a greased 9-in. pie plate.
  2. In a bowl, combine the baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9-in. circle. Place over meat mixture. Bake at 425 degrees F for 20 minutes or until golden brown. Cool for 5 minutes. Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slices in a pinwheel pattern on top. Garnish with green pepper rings if desired.

Yield: 6 servings


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