 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
The original recipe called for this to be made in a 9 x 13 inch pan but, I make mine in individual oven proof dishes and cut & pieced the pie crust to cover the top of each one. Tastes great and is so easy! Ingredients:
2 lbs lean ground beef |
2 medium onions, chopped |
2 (10 ounce) packages frozen mixed vegetables |
3 cups water |
2 (1 7/8 ounce) boxes cream of spinach soup mix |
2 refrigerated pie crusts |
Directions:
1. Preheat over to 450 degrees F. Cook ground beef, stirring until lightly browned.
2. Add onion; saute 2 minutes. Stir in water, vegetables and soup mixes and bring to a boil; boil 2 minutes.
3. Spoon beef mixture into a 9 x 13 baking dish or 8 individual oven proof dishes. Top with pie crusts. Cut vents in top and flute edges.
4. Bake for 15 minutes or until top is golden and filling is bubbly.
|
|