Ground Beef Or Ground Turkey And Cheese Pie Recipe

Name: Ground Beef Or Ground Turkey And Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lb. turkey or beef; 1/3 c. chopped onion; 1/4 c. green pepper; 8 oz. can drained green beans; 8 oz. can tomato sauce; 3 oz. can sliced mushrooms; 1/4 tsp. cumin seed; 1/4 tsp. garlic salt; 1 egg; 8 oz. can crescent rolls; 2 c. (8 oz.) shredded Monterey Jack or Cheddar cheese; paprika

Servings: persons

1 1/4 lb. turkey or beef
1/3 c. chopped onion
1/4 c. green pepper
8 oz. can drained green beans
8 oz. can tomato sauce
3 oz. can sliced mushrooms
1/4 tsp. cumin seed
1/4 tsp. garlic salt
1 egg
8 oz. can crescent rolls
2 c. (8 oz.) shredded Monterey Jack or Cheddar cheese
paprika

1
Preheat oven to 375u00b0.
2
Brown ground meat, onion and pepper together.
3
Drain fat off.
4
Stir in tomato sauce, beans, mushrooms and spices.
5
Simmer.
6
Prepare crust.
7
Separate dough and press into bottom and sides of 9-inch pie pan (9-inch or 10-inch). Combine egg and 1 cup cheese and spread over crust.
8
Spoon meat mix over cheese.
9
Sprinkle with remaining cheese and paprika. Bake 20 to 25 minutes.
10
Let stand 5 minutes before cutting.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 lb. turkey or beef, 1/3 c. chopped onion, 1/4 c. green pepper, 8 oz. can drained green beans, and more.

Yes, Ground Beef Or Ground Turkey And Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ground Beef Or Ground Turkey And Cheese Pie

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