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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a main course dish. Add a green vegetable and a salad and you have a meal. Great for leftovers! You can use low-fat cheese to make this dish leaner. Ingredients:
1 pound lean ground beef |
1 (1 ounce) package dry onion soup mix |
1 (8 ounce) can tomato sauce |
1/2 onion, chopped |
1 cup dried bread crumbs, seasoned |
1/2 teaspoon dried oregano |
1/2 cup shredded cheddar cheese |
1 1/3 cups instant rice |
1 cup water |
1 1/2 cups tomato sauce |
1/2 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/4 teaspoon dried rosemary |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.
3. In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.
4. Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.
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