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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Smells really good! Ingredients:
1 lb ground beef |
2 (8 ounce) cans tomato sauce, divided |
1/2 cup seasoned dry bread crumb |
1/2 cup chopped green bell pepper, divided |
1/4 cup minced onion |
1 teaspoon salt, divided |
1/8 teaspoon dried oregano |
1/8 teaspoon black pepper |
1 cup water |
1 1/3 cups uncooked instant rice |
1 cup shredded cheddar cheese, divided |
Directions:
1. Preheat oven to 350°F Combine beef, 1/2 cup tomato sauce, bread crumbs, 1/4 cup bell pepper, onion, 1/2 teaspoon salt, oregano and black pepper in large bowl; mix well. Pat onto bottom and up side of ungreased 9-inch deep-dish pie plate.
2. Bring water and remaining 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice; cover and remove from heat. Let stand 5 minutes or until water is absorbed. Add remaining 1-1/2 cups tomato sauce, 1/2 cup cheese and remaining 1/4 cup bell pepper to rice; mix well. Spoon rice mixture into meat shell. Cover with foil; bake 25 minutes.
3. Remove from oven and drain fat carefully, holding pan lid over top to keep pie from sliding. Top with remaining 1/2 cup cheese. Bake, uncovered, 10 to 15 minutes or until cheese melts. Carefully drain fat again. Cut into wedges to serve.
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