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Ground Beef 'n' Rice Pie Recipe

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Rhonda Van Gelderen of Menomonee Falls, Wisconsin presses seasoned ground beef into a pie plate to form the crust of this comforting dish. "It's a terrific time-saver because you don't brown the beef separately," she writes.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 can (15 ounces) tomato sauce, divided
  • 1/2 cup dry bread crumbs
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) tomato paste
  • 2-1/2 cups cooked rice
  • 1 cup (4 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 serving (1 each) equals 262 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 576 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust.
  2. In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet.
  3. Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Ground Beef N Rice Pie in Quick Cooking May/June 2002, p63

Nutritional Facts

1 serving (1 each) equals 262 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 576 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.

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