BEEF AND POTATOES COME TOGETHER IN THIS CHEESY POT PIE THAT'S BAKEDTO PERFECTION A SAVORY DINNER.
PREP TIME 20MINUTES TOTAL TIME 45MINUTES SERVINGS 6 PLATES
11/2 LB LEAN (AT LEAST 80%) GROUND BEEF
1 LARGE ONION, CHOPPED (1CUP)
2 TABLESPOONS ALL PURPOSE-FLOUR
1 CAN (14.5)DICED TOMATOES, UNDRAINED
1 CUP SHREDDED CHEDDAR CHEESE (4OZ)
2 CUPS FROZEN CRISPY FRENCH-FRIED POTATOES ( FROM 20-BOX BAG)
1. HEAT OVEN TO 450DEGREES F IN 12-INCH NONSTICK SKILLET, COOK BEEF AND ONION OVER MEDIUM-HIGH HEAT ABOUT 8MINUTES, STIRRING OCCASIONALLY, UNTIL BEEF IS THORIUGHLY COOKED; DRAIN WELL. SPRINKLE FLOUR OVER BEEF MIXTURE. COOK 1 MINUTE, STIRRING CONSTANTLY. STIR IN TOMATOES; HEAT TO BOINLING. REMOVE FROM HEAT.
2. IN UNGREASED 11/2-QUART CASSEROLE, SPREAD BEEF MIXTURE. SPRINKLE WITH CHEESE. ARRANGE FROZEN POTATOES EVENLY IN SINGLE LAYER ON TOP.
3. BAKE UNCOVERED ABOUT 20MINUTES OR UNTIL POTATOES ARE GOLDEN BROWN. LET STAND 5 MINUTES BEFORE SERVING.
BE SURE TO DRAIN THE COOKED GROUND BEEF REALLY WELL. ANY EXTRA JUICES WILL MAKE THE POT PIE TOO WATERY. WHEN IT'S TOO COLD OUTSIDE TO GRILL THOSE BURGERS, COMFORT FOOD CALLS, AND THIS POTPIE WILL SURELY HIT THE SPOT!!!
SERVE THIS POT PIE WITH KETCHUP, IF DESIRE
BY:
BETTY CROCKER
Comments: