Post by chief_cook2 on Jun 20, 2007 15:32:39 GMT -6
Fiesta Pie
1 can (16-ounces) cut green beans
1 can (16-ounces) solid-pack tomatoes
2 slices bread
1 pound ground beef
1/2 cup chopped onion
2 teaspoons Worcestershire sauce
Salt
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 cup chopped celery
2 tablespoons flour
1 to 2 teaspoons chili powder
1 cup grated cheddar or American cheese
Drain beans. Drain tomatoes, saving 1/2-cup of tomato liquid.
Cut or tear bread into very small pieces. Combine in a bowl the
bread, ground beef, reserved tomato liquid, onion, Worcestershire
sauce, 3/4-teaspoon salt, seasoned salt and pepper. Mix lightly
with fork. Turn into a 9-inch pie pan and press with fork to
form shell; build up edges slightly. Bake in a 400 degree F.
oven for 15 minutes.
Meanwhile, combine in saucepan the beans, tomatoes and celery.
Mix flour with chili powder and 1/2-teaspoon salt stir into
vegetable mixture. Bring to a boil. Drain excess liquids from
meat shell; heap vegetables into center. Return to oven; bake 10
minutes. Sprinkle cheese over vegetables; bake 10 minutes more.
Makes 6 servings.
Fiesta Pie
1 can (16-ounces) cut green beans
1 can (16-ounces) solid-pack tomatoes
2 slices bread
1 pound ground beef
1/2 cup chopped onion
2 teaspoons Worcestershire sauce
Salt
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 cup chopped celery
2 tablespoons flour
1 to 2 teaspoons chili powder
1 cup grated cheddar or American cheese
Drain beans. Drain tomatoes, saving 1/2-cup of tomato liquid.
Cut or tear bread into very small pieces. Combine in a bowl the
bread, ground beef, reserved tomato liquid, onion, Worcestershire
sauce, 3/4-teaspoon salt, seasoned salt and pepper. Mix lightly
with fork. Turn into a 9-inch pie pan and press with fork to
form shell; build up edges slightly. Bake in a 400 degree F.
oven for 15 minutes.
Meanwhile, combine in saucepan the beans, tomatoes and celery.
Mix flour with chili powder and 1/2-teaspoon salt stir into
vegetable mixture. Bring to a boil. Drain excess liquids from
meat shell; heap vegetables into center. Return to oven; bake 10
minutes. Sprinkle cheese over vegetables; bake 10 minutes more.
Makes 6 servings.
1 can (16-ounces) cut green beans
1 can (16-ounces) solid-pack tomatoes
2 slices bread
1 pound ground beef
1/2 cup chopped onion
2 teaspoons Worcestershire sauce
Salt
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 cup chopped celery
2 tablespoons flour
1 to 2 teaspoons chili powder
1 cup grated cheddar or American cheese
Drain beans. Drain tomatoes, saving 1/2-cup of tomato liquid.
Cut or tear bread into very small pieces. Combine in a bowl the
bread, ground beef, reserved tomato liquid, onion, Worcestershire
sauce, 3/4-teaspoon salt, seasoned salt and pepper. Mix lightly
with fork. Turn into a 9-inch pie pan and press with fork to
form shell; build up edges slightly. Bake in a 400 degree F.
oven for 15 minutes.
Meanwhile, combine in saucepan the beans, tomatoes and celery.
Mix flour with chili powder and 1/2-teaspoon salt stir into
vegetable mixture. Bring to a boil. Drain excess liquids from
meat shell; heap vegetables into center. Return to oven; bake 10
minutes. Sprinkle cheese over vegetables; bake 10 minutes more.
Makes 6 servings.
Fiesta Pie
1 can (16-ounces) cut green beans
1 can (16-ounces) solid-pack tomatoes
2 slices bread
1 pound ground beef
1/2 cup chopped onion
2 teaspoons Worcestershire sauce
Salt
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 cup chopped celery
2 tablespoons flour
1 to 2 teaspoons chili powder
1 cup grated cheddar or American cheese
Drain beans. Drain tomatoes, saving 1/2-cup of tomato liquid.
Cut or tear bread into very small pieces. Combine in a bowl the
bread, ground beef, reserved tomato liquid, onion, Worcestershire
sauce, 3/4-teaspoon salt, seasoned salt and pepper. Mix lightly
with fork. Turn into a 9-inch pie pan and press with fork to
form shell; build up edges slightly. Bake in a 400 degree F.
oven for 15 minutes.
Meanwhile, combine in saucepan the beans, tomatoes and celery.
Mix flour with chili powder and 1/2-teaspoon salt stir into
vegetable mixture. Bring to a boil. Drain excess liquids from
meat shell; heap vegetables into center. Return to oven; bake 10
minutes. Sprinkle cheese over vegetables; bake 10 minutes more.
Makes 6 servings.