Impossible Cheeseburger Pie with Pumpkin Faces

 

Ingredients

  • 1lb lean (at least 80%) ground beef
  • 1large onion, chopped (1 cup)
  • 1/2teaspoon salt
  • 1cup shredded cheddar cheese (4 oz)
  • 1/2cup Bisquick™ Original Pancake & Baking Mix
  • 1cup milk
  • 2eggs
  • 1teaspoon vegetable oil
  • Optional: Cheese slices to make pumpkin faces. 

Steps

  • 1
    Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • 2
    In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
  • 3
    In medium bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
  • Tip: To add Pumpkin faces, use a pumpkin cookie cutter on cheese slices. Put them on the pie about 10 minutes before serving. 
  • 4
    Bake 29 to 33 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe has been on the Bisquick™ mix box for years, and it is still one of the most-requested Impossibly Easy Pie recipes of all time.
  • tip 2
    Let a straight-forward cheeseburger pie be the beginning for a diner-inspired dinner: top the pie with crumbled bacon and sliced avocado, fried onions and mushrooms, a California-style shredded lettuce and tomato, dill pickle chips, or pickled red onions! The sky’s the limit.
  • tip 3
    Try serving with barbecue sauce, ketchup, or mustard.
  • tip 4
    Prep and assemble the pie up to 24 hours ahead of baking. Stash covered, in the refrigerator and plan to bake it a 5 to 8 minutes longer or until knife inserted in center comes out clean since it will be chilled.

Nutrition

310 Calories, 19g Total Fat, 22g Protein, 12g Total Carbohydrate, 4g Sugars

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