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Beef and Cabbage Pie

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
6 ServingsPrep: 15 min. Bake: 45 min. + standing

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.
© Taste of Home 2013

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Beef and Cabbage Pie (continued)

Nutrition 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.
© Taste of Home 2013