Wednesday, September 11, 2013

Cheeseburger Skillet Pie.

I have been on a major cooking spree lately. Such a spree, in fact, that I'm pretty sure my husband is questioning the woman he married. Now, I'm comfortable in the kitchen but I'm certainly no Martha and you'll only find me in the kitchen because I have a family feed. It is not something I enjoy doing. However, lately? It's been a lot of fun rolling up my sleeves and trying new recipes. 

I would be lying if I didn't tell you two things about the following recipe for Cheeseburger Skillet Pie. First, I had to run out and buy a skillet specifically for this recipe. Not a southern bone in this North Jersey girl's body. Second, and after all was said and done, this seems a lot like a fancy Hamburger Helper to me. Regardless, it was delicious. 

The original recipe can be found here from Real Simple. I've made quite a few changes and believe me, you'll want to follow my recipe instead. 

What You'll Need:

An oven-safe skillet
1 1/2lbs. lean ground beef
1 14.5oz can of diced tomatoes
2 tbsp. tomato paste

1 1/2 cups sliced mushrooms (optional)
1 small can of diced green chiles (optional)
2 small jalapeno peppers diced (optional, for heat)
4 tbsp. olive oil

1 medium onion, chopped
1 cup shredded sharp cheddar cheese
1 1/2 cups biscuit mix, plus required ingredients 
Salt and Pepper to taste

What You'll Do:
Heat oven to 400*. 

1. In your skillet, saute onions and mushrooms in olive oil over medium heat until browned. 
2. Add in ground beef and cook until no longer pink, about 6-8 minutes, breaking it up as you go. 
3. Once meat is no longer pink, toss in your canned tomatoes, tomato paste, diced chiles and jalapeno and let thicken, cooking 3-4 minutes. Season with a pinch of salt. 
4. Prepare biscuit mix for "drop biscuits" and drop 4-6 mounds of biscuit mix onto you meat mixture. 
5. Sprinkle your cheddar cheese over the top.
6. Bake for 18-20 minutes or until biscuits are browned and cooked through. 

This is kind of a heavy dish (it's hearty and perfect for chilly Fall evenings!) so I served it with a simple side salad of fresh greens and cucumber! 


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