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For Electric Cooperative Members

Chuck Burgess | Heart of Texas EC

1 1/2 pounds lean ground beef
1/2 cup diced onion
2 tablespoons vegetable oil
2 cups sliced baby spinach leaves
1 can baked potato with cheddar and bacon bits soup (18.8 ounces)
2 tablespoons cornstarch
2 tablespoons mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup beef broth
1 large egg, beaten
1 cup grated cheddar cheese
1/2 cup grated pepper jack cheese
1 large tomato, thinly sliced
1 cup sliced dill pickles, drained
1 pie crust, room temperature
1 1/2 teaspoons sesame seeds
cooking spray

  • Preheat oven to 425 degrees.
  • In a medium skillet over medium heat, cook meat and onion in oil until meat is browned, about 5 minutes. Drain off liquid. Stir in spinach.
  • In a medium bowl, mix together soup, cornstarch, mustard, salt, pepper, broth, egg and cheeses until blended. Stir in the meat mixture.
  • Pour half into an 8-by-10-inch ovenproof baking dish. Place tomato slices evenly over top. Spread pickle slices evenly on top of tomato layer. Pour remaining mixture on top and spread evenly.
  • Place pie crust on top and shape edges to fit baking dish. Flute edges and cut 4 slits in crust. Lightly apply cooking spray to crust and sprinkle with sesame seeds. Cover edge of crust with foil to prevent overbrowning.
  • Bake 25–30 minutes, removing foil for the last 10 minutes. Turn on high broil for the final 2 minutes until lightly browned. Remove from oven and serve hot.

Servings: 12. Serving size: 6 ounces. Per serving: 353 calories, 18.04 g protein, 19.55 g fat, 19.23 g carbohydrates, 2.29 g dietary fiber, 884 mg sodium, 1.39 g sugars, 69 mg cholesterol