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Beef and Cabbage Pie Recipe

I especially like to make this when I can use fresh potatoes and cabbage from my garden. It's mmm-good!—Mary Lou Smarsh, Laurel, Montana

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Beef and Cabbage Pie Recipe

Prep: 15 min. Bake: 45 min. + standing

Yield: 6 Servings

15 45 60

Ingredients

1-1/2 cups shredded peeled potatoes
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/2 teaspoon pepper, divided
1/4 teaspoon onion salt, divided
1 pound ground beef
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With Johnsonville Italian Sausage.
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1-1/2 cups shredded cabbage
1 can (4 ounces) chopped green chilies, drained
1/2 cup taco sauce
Additional taco sauce, optional

Directions

In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat.
Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 270 calories, 15 g fat (9 g saturated fat), 67 mg cholesterol, 499 mg sodium, 13 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Beef and Cabbage Pie in Country Ground Beef , p63