Ground Beef N Rice Pie Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Steps:

• In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.

Steps:

• Preheat oven to 400.
• In a skillet, lightly brown the Rice A Roni in the butter (keep flavor pack aside).
• Add and brown the ground beef, crumble finely.
• Stir in hot water.
• Add contents of the beef flavored packet that came with Rice A Roni.
• Add salt & pepper and mix.
• Cover and simmer for 15min on low.
• Cool slightly.
• Stir in 2 well beaten eggs.
• Fill pie shell with mixture.
• Top with bacon slices.
• Bake for 20 minutes.
• note: the bacon cooking on top of the pie is used to add flavor, but does not get crisp. You can brown the bacon slightly before adding it if you like.

Steps:

• In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos. , Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes. , Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake 5 minutes longer.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Press into an ungreased 9-in. pie plate. Sprinkle with salt, pepper and cheese. , In a bowl, combine the eggs, milk and biscuit mix just until combined. Pour over cheese. , Bake at 400° for 35 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 400 degrees F.
• Mix all of the ingredients together in a bowl, except for the pie crust, of course! (An oil pastry does work best--or phyllo can be used instead.).
• Put the bottom crust in a 10" pie pan, fill with the beef and rice mixture, and top with the top crust, crimping the edge.
• Bake for 45 minutes or until the top crust is golden.
• Let cool for a few minutes and then serve!