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Cheeseburger Pie
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5:30 Challenge / 5 ingredients / 30 minutes
This recipe from Louise Plagman of Alpharetta may become as important to your family as it is to hers. Because it uses refrigerated roll dough, it's a super-easy way to serve classic cheeseburger ingredients. Cooking takes the whole 30 minutes allowed by the 5:30 Challenge, but there's still plenty of time to toss a salad and set the table while it bakes.
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
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1 1/2 pounds ground beef
1 (8-ounce) package refrigerator crescent rolls
1 (10 3/4-ounce) can tomato soup
5 slices fresh tomato
1 cup shredded cheddar cheese
Instructions:
Preheat oven to 350 degrees.
In a heavy skillet over high heat, brown the beef, stirring occasionally, for about 8 minutes. As the beef cooks, unroll the crescent roll dough and press into a 9-inch pie pan to form a crust, cutting and patching where necessary.
When the ground beef is done, drain well. Add tomato soup and mix well. Pour into pie pan and top with tomato slices and cheese. Place in oven and bake until hot, about 18 minutes.
In a heavy skillet over high heat, brown the beef, stirring occasionally, for about 8 minutes. As the beef cooks, unroll the crescent roll dough and press into a 9-inch pie pan to form a crust, cutting and patching where necessary.
When the ground beef is done, drain well. Add tomato soup and mix well. Pour into pie pan and top with tomato slices and cheese. Place in oven and bake until hot, about 18 minutes.
Notes:
As ours bubbled in the oven, we started to imagine substitutions that could turn the simple idea into a customized meal --- like using a different soup, feta cheese and ripe olives or subbing salsa for soup and topping with jalapenos and Monterey Jack cheese.
Nutrition:
Per serving: 476 calories (percent of calories from fat, 55), 30 grams protein, 21 grams carbohydrates, less than 1 gram fiber, 29 grams fat, 94 milligrams cholesterol, 714 milligrams sodium.
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