| 1 | lb lean (at least 80%) ground beef |
| 1 | small onion, chopped (1/4 cup) |
| 1 | can (10 3/4 oz) condensed cream of mushroom soup |
| 1 1/2 | cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained |
| 1 | tablespoon ketchup |
| 2 | cups Original Bisquick® mix |
| 1/2 | cup boiling water |
| 1/4 | cup shredded Cheddar cheese (1 oz) |
Serve with...
Ginger Dip with Apples and Pears
Total Time:
1 hour 15 min
| 1. | Move oven rack to lowest position; heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. |
| 2. | Stir soup, vegetables and ketchup into beef mixture. Cook 3 to 4 minutes, stirring occasionally, until heated through. |
| 3. | Meanwhile, in medium bowl, stir Bisquick mix and boiling water until soft dough forms. On surface sprinkled with Bisquick mix, gently roll dough to coat with mix. Shape dough into a ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on pizza pan. |
| 4. | Spoon beef mixture over dough to within 2 inches of edge. Fold edge of dough up over beef mixture. |
| 5. | Bake 24 to 27 minutes or until crust is golden brown. Top with cheese. Bake 3 to 4 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. |
| Increase first bake time to 25 to 28 minutes. |
|
| Serve wedges of this beefy pie with a fresh spinach salad. |
|
| Dessert is as simple as apple slices with caramel topping for dipping. |
Nutrition Information:
390 ( 170); 19g ( 6g, 1 1/2g); 55mg; 1030mg; 35g ( 3g, 7g); 19g 45%; 0%; 15%; 20% 2 ; 1/2 ; 0 ; 2 ; 1 1/2 2