prep 25 minutes bake 20 minutes at 400°F
Go old-school and serve meat and potatoes made easy with such convenience items as frozen vegetables and refrigerated potatoes and piecrust.
- ½ 15-oz. pkg. (1 crust) rolled refrigerated unbaked piecrust
- 1 tsp. sesame seeds
- 1½ lb. lean ground beef
- 2 cups refrigerated diced potatoes with onions or loose-pack frozen diced hash brown potatoes with onions and peppers
- 2 cups loose-pack frozen mixed vegetables
- 1 15-oz. can Italian-style or regular tomato sauce
- 1 14.5-oz. can Italian-style stewed tomatoes, undrained
1. Preheat oven to 400°F. Let refrigerated piecrust stand according to package directions. Unfold piecrust. Using a pizza cutter or sharp knife, cut piecrust into ½- to 1-inch-wide strips. Brush strips lightly with water. Sprinkle with sesame seeds.
2. In a large skillet cook ground beef over medium heat until browned. Drain off fat. In a large bowl stir together meat and the remaining ingredients. Spoon into an ungreased 3-qt. rectangular baking dish. Carefully arrange piecrust strips in a lattice pattern on top of meat mixture.
3. Bake, uncovered, 20 to 25 minutes or until heated through and piecrust is golden.
number of servings 8
per serving 335 cal., 15 g fat (6 g sat. fat), 58 mg chol., 686 mg sodium, 30 g carb., 4 g fiber, 5 g sugars, 21 g pro.