I was hunting through my cookbooks last week for a dish to make with a pound of ground beef. I love chili, but I've made it a few too many times this winter.
In my "Betty Crocker Cookbook," I found the recipe for Impossibly Easy Cheeseburger Pie.
My mom used to make cheeseburger pie when I was a kid, but I had totally forgotten about it until I saw that page in the cookbook.
A conversation with Cassandra Schowengerdt (of Pumpkin Ice Cream fame - she also works in our marketing department at The N-G) reminded me that it came out of the Alpha-Bakery cookbook Gold Medal Flour released in the early 1990s.
It was an illustrated cookbook for kids, and we had one. Turns out, my mom still has it. I'm thinking I should probably borrow it. But I'm disgressing.
Betty Crocker's recipe doesn't call for pickles, the way the Alpha-Bakery cookbook does. But I still found it delicious and comforting.
It calls for Bisquick and milk. I didn't have either, so I made a homemade Bisquick recipe, substituting half whole-wheat flour. And instead of milk (didn't have soy or almond milk either), I used chicken broth. I know these two substitutions probably changed the intended texture, but it was still really good, and really easy.
Here's the recipe. You can also see it in its original form on the Betty Crocker website.
Impossibly Easy Cheeseburger Pie
1 pound ground beef, at least 80 percent lean
1 large onion, chopped
1/2 teaspoon salt
1 cup shredded cheese
1/2 cup Bisquick mix
1 cup milk
Heat oven to 400 degrees. Spray 9-inch pie plate with cooking spray.
In a skillet, cook beef and onion over medium heat eight to 10 minutes, stirring occassionally, until beef is brown. Drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
In a small bowl, stir remaining ingredients until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.