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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of my favorite recipes from my childhood. I remember my mom always tasting the dough as she was putting it on the top of the pie. I find myself doing the same. What else can you do when it’s all over your fingers? Ingredients:
2 tablespoons olive oil |
1 lb lean ground beef |
1/2 cup chopped onion |
1/4 cup chopped green bell pepper |
1 (8 ounce) can tomato sauce |
1/4 cup water |
1 teaspoon salt |
1 teaspoon chili powder |
1 cup black olives (quartered) |
2 cups bisquick baking mix |
2/3 cup milk |
Directions:
1. Preheat oven to 425°F.
2. Brown meat in oil.
3. When meat is half brown, drain.
4. Add onion and green pepper.
5. Cook stirring frequently, until meat is completely browned and onion is transparent.
6. Add tomato sauce, water, salt, chili powder, and olives. Mix well.
7. Turn into 9-inch round casserole dish.
8. Mix Bisquick mix with milk and roll to fit top of dish.
9. Place on top of meat mixture.
10. Bake for 25 to 30 minutes. Or until browned.
11. Remove from oven and let stand 5 minutes, then invert on serving dish.
12. Cut into pie shaped wedges to serve.
13. NOTE: I’ve never inverted it before serving. We just dig right in!
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