1 pound ground beef
½ cup chopped celery
½ cup chopped onion
½ cup chopped green pepper
½ teaspoon salt
1 can of tomato soup
1½ cups Bisquick
½ cup milk
Brown beef and cook celery, onion, and pepper with it. Add salt and soup. In separate bowl, mix Bisquick and milk. Roll dough into circle slightly smaller than pie tin. Put meat mixture into pie tin and top with dough. Bake at 450° for 15 minutes. Turn upside-down onto platter and top with grated cheese.
3 comments:
Mmmmm, Upside-Down Hamburger Pie is nine kinds of delicious!
Add a dash of chili powder to kick it up a notch.
A bit of green pepper doesn't hurt but avoid grated carrot (I'm talking to you, Chris).
We've also made this with ground turkey and it's not bad.
Reheats well in the microwave (if there is any left).
Another option is to top it with cornbread. Instead of the biscuit mix, make up one box of Jiffy cornbread according to the directions, then spoon it on top of the hamburger mixture, and bake as usual. It will take a bit longer than just making cornbread, since it takes a while for the heat to go through the burger and cook the cornbread mixture in the middle, maybe 25 minutes or so. And if you add cumin and chili powder, or maybe just a half-packet of taco seasoning, to the burger mixture, it's upside-down taco pie. Yums.
You two are disgusting I do not understand how you love this so much
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