I love this recipe! Normally I pre-bake a pillsbury pie crust, then brown ground beef, onion and garlic until its no longer pink. I drain add in 1 TBS montreal steak seasoning (salt free), worstershire sauce, black pepper, red pepper flakes and a small dash of salt. I add in 1/2 of a large block of velvetta cheese- cubed, 1 can rotella tomato and mild chilis, 6 dill stackers - diced, 1/4 cup flour, 1/4 milk and cook on the stove top till the cheese melts and it gets all gooey. I fill the pre-baked pie shell and top it with slices of Kraft American Singles, baking for about 10 minutes until the cheese on top melts. It's absolutely amazing!
On occasion I will cut the pie crust into circles, put them into a greased muffin tin and pre-bake. I use about 2 TBS of the meat mixture for each "muffin". Instead of baking for 10 minutes I just broil till the cheese slices get brown and bubbly.
I've also stuffed the meat mixture into the pie crust and made mini turn-overs - they're great with cocktails! Since the meat mixture is already cooked just follow your pie crust directions for turn overs -- about 6 minutes in a 425 degree oven.
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