Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 270
  • Fat:
  • 15 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 67 mg
  • Sodium:
  • 499 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 2 g
  • Protein:
  • 21 g

Beef and Cabbage Pie

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

SERVINGS

6

CATEGORY

Main Dish

PREP

15 min.

COOK

45 min.

TOTAL

60 min.

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
  • 1-1/2 cups shredded cabbage
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 cup bottled 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 into the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes. Meanwhile, in a large skillet, brown ground beef; drain. Add cabbage; saute over high heat for 2-3 minutes or until crisp. Remove from heat. Stir in chilies, taco sauce and remaining pepper and onion salt. Mix well. Spoon into potato crust; bake another 20 minutes. Remove from oven and sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Serve with additional taco sauce if desired. Yield: 6 servings.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008