Rating: 3.5 stars 3.6
19 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

This is a main course dish. Add a green vegetable and a salad and you have a meal. Great for leftovers! You can use low-fat cheese to make this dish leaner.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.

  • In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.

  • Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.

Nutrition Facts

473 calories; protein 24.3g; carbohydrates 40.6g; fat 23.5g; cholesterol 76.7mg; sodium 1452.4mg. Full Nutrition
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