| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Chicago |
Main dish |
3 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Chopped onion |
| 6 |
oz |
Can of tomato paste |
| 2 |
tb |
Parmesan cheese |
| 1 |
ts |
Oregano |
| 1 1/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 10 |
|
Refrigerated biscuits |
| 1/4 |
c |
Mushroom stems and pieces, |
|
|
Drained |
| 1 |
|
Tomato, sliced |
| 1 |
c |
Mozzarella cheese, grated |
INSTRUCTIONS
Grease a 9 inch pan. Brown in a skillet the ground beef and onion. Drain
beef and stir in tomato paste, 1 tb Parmesan cheese, oregano, salt and
pepper. Simmer while preparing crust. Separate biscuits. Arrange biscuits
in a prepared pan and press over bottom and up sides to form crust. Spoon
hot meat mixture into crust. Arrange on top; mushrooms, tomato slices, 1
tb Parmesan cheese and Mozzarella cheese. Bake at 350 degrees for 20 to 25
minutes or until the crust is a deep golden brown. Randy Rigg
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
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