Now, before I get started, I want to explain that you can use leftover ground beef in this to save you even more time. When I shop for meat, I get a huge economy pack of ground beef. Some gets frozen right away, but I do cook some portions and refrigerate them to use in the upcoming week. One of my favorite "dinner hacks" is to cook a batch of ground beef, use some that night for tacos or something, and then refrigerate the rest to make this pie days later.
The Ingredients:
- 1 lb lean (at least 80%) ground beef
- 1 large onion, chopped
- 1/2 tsp salt
- 1 cup shredded cheddar cheese**
- 1/2 cup Bisquick***
- 1 cup milk
- 2 eggs
**Cheddar is recommended, but you can use whatever you like/have.
***If you don't have Bisquick, you could probably substitute Jiffy Mix or some other type of multipurpose baking mix. I've never tried it, so experiment at your own risk.
The Tools:
- An oven
- A 9-inch glass pie plate
- Cooking spray
- A 10-inch skillet and cooking spatula (if cooking the beef at the same time)
- Wire whisk
- Colander or other drainer
- A small bowl
How to make it:
- Preheat the oven to 400 degrees; spray the pie plate with the cooking spray.
- If you don't have pre-cooked ground beef to use, begin by cooking the beef and the chopped onion in the skillet. It should take you about 8 to 10 minutes, on medium heat. Stir occasionally until the beef is thoroughly brown. Drain the beef, and stir in the salt.
- Spread the beef in the pie plate and sprinkle the cheese overtop.
- Add the Bisquick, milk, and eggs to the bowl. Whisk together until blended, then pour overtop the ground beef and cheese in the pie plate.
- Bake about 25 minutes, or until a knife inserted in the center comes out clean.
It's practically foolproof, as you'll see. I hope it becomes a favorite in your family, too! Miss Scarlett, signing out!
