| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables, Eggs |
|
Cheese, Hamburger, Main dish, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Bisquick Baking Mix |
| 1/4 |
c |
Milk Or Light Cream |
| 1 |
lb |
Lean Ground Beef |
| 1/2 |
c |
Onion; Chopped, 1 md |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Bisquick Baking Mix |
| 1 |
tb |
Worcestershire Sauce |
| 2 |
|
Tomatoes; Sliced, Md |
| 2 |
|
Eggs; Lg |
| 1 |
c |
Cheddar Cheese; Shredded,4oz |
INSTRUCTIONS
CRUST
MEAT FILLING
TOPPING
Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix
and the milk until a soft dough forms. Gently smooth the dough into a
ball on a floured cloth-covered surface after kneading the ball 5 times to
mix. Roll out the dough until it is 2 inches larger than an inverted
9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook
and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking
mix, and the worcestershire sauce. Turn the meat filling into the pastry
lined pie pan. Arrange the tomato slices on the meat mixture. Beat the
eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading
the mixture to cover the top completely. Bake for about 30 minutes. Cut
into wedges and serve with chili sauce, if desired.
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