BEEF 'N' GREEN BEAN PIE
This recipe is a family favorite and makes a wonderful Sunday night supper served with a salad.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and green pepper if desired over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, beans, salt and garlic salt. Simmer for 8 minutes or until heated through. , Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. , In a large bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust. , Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 438 calories, Fat 26g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 1251mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
BURGER-BEAN SPAGHETTI PIE
Looking for a dinner pie? Then check out this ground beef spaghetti pie packed with spicy chili beans and three types of cheese - a hearty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Cook spaghetti to desired doneness as directed on package. Drain.
- Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
- Beat egg in large bowl. Add butter, Parmesan cheese and chili powder; mix well. Add cooked spaghetti; toss to coat. Spoon mixture evenly into sprayed pie pan, pushing mixture slightly up sides of pan to form crust.
- In large saucepan, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add chili beans and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Add hot pepper Monterey Jack cheese and 1/2 cup of the Cheddar cheese; mix well. Spoon evenly into spaghetti-lined pie pan. Top with remaining 1/2 cup Cheddar cheese.
- Bake at 350°F. for 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.
Nutrition Facts : Calories 600, Carbohydrate 40 g, Cholesterol 145 mg, Fat 3, Fiber 5 g, Protein 33 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 4 g
HAMBURGER PIE
I'm not sure where this recipe came from, but it's been one of my favorites since I was a kid. Now that I'm grown up, I make it for my husband and he loves it, too.
Provided by Corrie Sasser
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
- In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
- Bake in preheated oven 30 minutes, until potatoes are golden.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 43.4 g, Cholesterol 65.5 mg, Fat 18.3 g, Fiber 4.1 g, Protein 22.6 g, SaturatedFat 8.4 g, Sodium 927.4 mg, Sugar 10.3 g
GRILLED BEAN BURGERS
These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you'd buy at the supermarket. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat., In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 3-1/2-in. patties. , Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 4 in. from heat until lightly browned and heated through, 4-5 minutes per side. Serve on buns with lettuce and salsa.
Nutrition Facts : Calories 305 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 736mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein. Diabetic Exchanges
HAMBURGER SHEPHERD'S PIE
Transform leftovers into a light but filling one-dish meal sized for two. Elaine Williams of Surrey, British Columbia shows you how with this simple and scrumptious recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, soup, Italian seasoning and pepper. Transfer to a 7-in. pie plate coated with cooking spray. , Spread mashed potatoes over the top; sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 330 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 927mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
HAMBURGER-BEAN PIE
Make and share this Hamburger-Bean Pie recipe from Food.com.
Provided by CJAY8248
Categories One Dish Meal
Time 30m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425*. Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in salt, pepper, beans and soup. Heat to boiling, stirring occasionally. Pour mixture into greased 1 1/2 quart casserole. Keep hot in oven while preparing topping. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough to fit casserole; cut 3 slits in center. Place dough on hot mixture. Bake 15 minutes. Serve with Carrot & Raisin Salad and Peachie Pudding Bake.
Nutrition Facts : Calories 458, Fat 22.2, SaturatedFat 8.1, Cholesterol 77.7, Sodium 1466.6, Carbohydrate 38.5, Fiber 5.6, Sugar 11.7, Protein 26.9
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