1 1/2 lb. pkg. extralean ground beef
1/2 cup (6-oz.) pkg. plain bread crumbs
1/4 cup (6-oz.) pkg. finely chopped onion
1/4 cup (6-oz.) pkg. ketchup
2 teaspoons prepared mustard
1/2 teaspoon salt
3 slices bacon
1 1/4 cups water
3 tablespoons margarine or butter
1/4 teaspoon garlic salt
3/4 cup (6-oz.) pkg. milk
2 cups Hungry Jack® Mashed Potato Flakes
4 oz. pkg. (1 cup) shredded Cheddar cheese
1 medium tomato, chopped
2 green onions, sliced, if desired
Heat oven to 375°F. In medium bowl, combine ground beef, bread crumbs, onion, ketchup, mustard and salt; mix well. Press mixture in bottom and up sides of ungreased 9-inch pie pan. Bake at 375°F. for 15 minutes.
Meanwhile, cook bacon until crisp. Drain on paper towel; cool and crumble.
In medium saucepan, combine water, margarine and garlic salt. Bring to a boil. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese.
Remove partially baked beef crust from oven; pour off any drippings. Spoon potato mixture evenly into crust. Return to oven; bake an additional 10 to 15 minutes or until beef is thoroughly cooked and potatoes are heated.
Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon. Return to oven; bake an additional 5 minutes or until cheese is melted. Remove from oven; top with green onions. Let stand 10 minutes. Cut into wedges to serve.
Serving size:
6 servings