Beef and Cabbage Pie
TOTAL TIME: Prep: 15 min. Bake: 45 min. + standing
YIELD: 6 servings.
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
Ingredients
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1-1/2 cups shredded peeled potatoes
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1-1/2 cups shredded cheddar cheese, divided
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1/2 teaspoon pepper, divided
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1/4 teaspoon onion salt, divided
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1 pound ground beef
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1-1/2 cups shredded cabbage
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1 can (4 ounces) chopped green chiles, drained
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1/2 cup taco sauce
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Additional taco sauce, optional
Directions
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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.
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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.
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3.
Stir in chiles, 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.
Nutrition Facts
1 each: 270 calories, 15g fat (9g saturated fat), 67mg cholesterol, 499mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 21g protein.
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