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Impossibly Easy Bacon Cheeseburger Pie

Prep 25 min
Total 50 min
Servings 6

Ground beef combines with bacon to add a delicious flavor to this easy cheeseburger pie - perfect when you want dinner to be ready in 50 minutes. MORE+ LESS-

By Betty Crocker Kitchens

October 2, 2013

Make with

Bisquick

Ingredients

slices bacon

lb lean (at least 80%) ground beef

1/4

teaspoon pepper

large onion, chopped (1 cup)

1/4

cup ketchup

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick™ mix

cup milk

eggs

Steps

Hide Images

1

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
2

In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
3

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
4

Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

Expert Tips

To save time (and dishes), purchase precooked bacon, found at the supermarket along side the regular bacon.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 10g 49% Trans Fat 1g
Cholesterol: 150mg; 50%
Sodium: 610mg; 25%
Potassium: 370mg; 11%
Total Carbohydrate: 14g; 5%
Dietary Fiber 0g 0% Sugars 6g
Protein: 25g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 20%; 20%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;