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Ground Beef 'n' Rice Pie

 Ground Beef 'n' Rice Pie
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.
6-8 ServingsPrep: 15 min. Bake: 35 min.


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • Cover and bake at 350° for 25 minutes or until the meat is no
  • longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake

2 of 2

Ground Beef 'n' Rice Pie (continued)

Directions (continued)

  • 10-15 minutes longer or until the cheese is melted. Let stand for 5
  • minutes before cutting. Yield: 6-8 servings.
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.