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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A unique twist on an old favourite. This had a nice bready crust on the bottom and no potato's on top. We really enjoyed it. This came from a coupon mail out book. Ingredients:
3 cups flour |
3 (2 1/4 teaspoon) envelopes instant fast rise yeast |
1 1/2 teaspoons salt |
1 1/2 cups warm water |
1/4 cup canola oil |
1 egg |
1 tablespoon canola oil |
1 onion, chopped |
2 garlic cloves, minced |
2 teaspoons italian seasoning |
salt and pepper |
1 lb lean ground beef |
1 (19 ounce) can stewed tomatoes |
1 1/2 cups frozen mixed vegetables |
2 cups cheddar cheese, shredded |
Directions:
1. Grease 13x9-inch baking dish.
2. Batter: Mix all ingredients in prepared dish until soft, sticky batter is formed. Cover; let stand at room temperature for 10 minutes.
3. Filling: Heat oil in large, non-stick skillet set over medium heat. Cook onion, garlic, Italian seasoning, salt and pepper for 3 minutes.
4. Stir in beef, breaking up with wooden spoon; cook, stirring for about 10 minutes, or until no longer pink inside.
5. Add tomatoes, breaking up larger pieces; bring to boil. Boil for 5 minutes.
6. Stir in vegetables until well coated. Pour mixture over batter. Sprinkle with cheese.
7. Place in COLD oven; set temperature to 350°F and bake for 30 minutes. Cool for 10 minutes; cut into squares and serve.
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