Beef and Cabbage Pie Recipe

5 1 2
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Beef and Cabbage Pie Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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
  • 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.
Originally published as Beef and Cabbage Pie in Country Ground Beef 1993, p63

Nutritional Facts

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

  • 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 taco sauce
  • Additional taco sauce, optional
  1. 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.
  2. 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.
  3. 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.
Originally published as Beef and Cabbage Pie in Country Ground Beef 1993, p63

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gunslinger User ID: 544392 16850
Reviewed Aug. 18, 2014

"Very good hearty , economical dish.Made it one night when I was looking for something a little different using ingredients I had on hand."

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